Melted leeks with sausage, olives, and oregano [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 176) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    Can substitute capricci or strozzapreti for fusilli.

  • AmomentOfMusic on May 21, 2026

    I made this with Veggie sausages and swapped out black for green olives. Despite these substitutions the recipe turned great. I was a bit skeptical that the leeks would add much but was pleasantly surprised. Will make again.

  • rebecca_qjfvam on May 12, 2026

    I liked this quite a bit. I think more depth of tomato would be great, so I might add a bit of tomato paste in the future.

  • bernalgirl on February 11, 2026

    We really enjoyed this one. I increased the sausage and tomatoes by 1/3, which suited us well although next time I’ll use crushed tomatoes. I also skipped the fresh mozzarella as we had artichokes with a mayonnaise-based dip and didn’t need it but I’m sure that would be excellent with something lighter.

  • Kaylin283 on January 26, 2026

    Yum! Made this during snowmaggeddon 2026. Wanted to 1.5x the recipe quantity, so I added 100g of thinly sliced shallots and 1.5x everything else except the leek. The shallots and leek cook down in about the same amount of time, so they both went into the skillet together. This quantity was enough for two people with plenty of leftovers, which readily transforms into a small baked casserole for the following day.

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