I love this recipe.
I have been making this dish for about a year now and have finally gotten around to posting it. It all began when I was wandering around the Bozeman Winter Farmer’s Market and I was feeling a little adventurous. I’m usually a lettuce and baked goods kind of local shopper. Typically, I can only identify a fraction of the leafy greens and vegetables that eye me from their beautiful display. Most days I allow myself to be intimidated and then I mosey on… to the pie table of course.
But it was fall, I had been reading a few too many Cooks Illustrated and Cooking Light magazines and at that moment, I was inspired. Pumpkins, acorn squash, celery root, and leeks found their way into my suitable burlap sack. Home we went to get festive.
The pumpkins and squash became table decor. The celery root took permanent residence in my refrigerator drawer. But the leeks, those sweet quiet oniony leeks, they gave me this:
1 pound of game sausage
1 can cannellini beans
Whole wheat spaghetti
Shaved parmesan cheese
Salt, pepper, olive oil, garlic powder, red pepper flakes
Cook crumbled game sausage. Remove casings if necessary. Rinse beans and add to sausage when thoroughly cooked. Keep bean and sausage mixture warm over medium low heat. Cut leeks on a diagonal from the bottom, three quarters of the way to the top. Saute with butter over medium heat. Cook spaghetti. Toss cooked spaghetti with olive oil, salt, pepper, and garlic powder. Add sausage, beans, and leeks. Top with cheese.
Notes: For heat, use hot italian sausage or add red pepper flakes.
Another Note: The last time I made this dish I erred on the healthy side and really skimped on the cheese and olive oil. It wasn’t as good. Add enough cheese and oil to give it a good richness.