| 1 box | BARILLA Fettuccine |
| 2 tablespoons | extra virgin olive oil |
| 1 pound | Italian sausage |
| 2 | leeks, sliced |
| 1/2 cup | white wine |
| 1 cup | half & half |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/3 cup | Parmigiano cheese, grated |
| 2 tablespoons | fresh parsley, chopped |
BRING a large pot of water to a boil.
REMOVE casing from sausage and brown in a large skillet with the oil.
ADD leeks; cook for three minutes and deglaze with white wine. Cook until liquid reduces byhalf.
ADD half and half, salt and black pepper; simmer 5 minutes.
COOK pasta according to package directions. Drain, add to skillet and toss with the sauce. Sprinkle with cheese and garnish with parsley before serving.