Gemelli with sausage, leeks and barely wilted spinach from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • peaceoutdesign on July 10, 2025

    This came together fast and went down easy. I did add a bit of parmesan to thicken the sauce and a dash of sherry to spruce it up a bit.

  • L.Nightshade on June 04, 2011

    For the pasta, gemelli is listed, I used torchiette. While the pasta cooks, chopped leeks are cooked in oil, then crumbled sausage is added. When the sausage is done, cream is added as is slivered chili pepper. Scotch bonnet is called for, but I only had serranos and jalapenos, so I added some of each. The cream is thickened, then the pasta and baby spinach are added with a bit of the pasta water, and stirred until the spinach is just wilted. My one word of caution with this would be to cook the pasta to be underdone, as it continues to cook with the spinach and sauce. I cooked the leeks only lightly, and I enjoyed the slightly crunchy counterpart to the pasta. This dish doesn't end up with a thick cream sauce, just a nice coat and mouth feel around the ingredients. This was not an unusual or knock-the-socks-off dish, but it was easy and tasty. I'd do it again.

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