Pasta With Sausage, Leeks and Fontina

We tried this one last night and it was a clear winner.  

It's quick to put together.

INGREDIENTS:

6 quarts water

2 1/2 teaspoons salt, divided

1 pound uncooked whole wheat penne or rigatoni

1 tablespoon olive oil

1 (4-ounce) link sweet Italian sausage

2 cups chopped leek

4 cups shredded Savoy cabbage (about 9 1/2 ounces)

1 cup fat-free, less-sodium chicken broth

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) shredded fontina cheese

INSTRUCTIONS:

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.

While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.

Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

SERVES: 4

NOTES: You can vary the cheese, and vary the type of sausage as you desire

SOURCE: My Recipes