Sonora Fettuccine with Sausage, Leafy Greens and Leeks

Sonora Fettuccine with Sausage, Leafy Greens and Leeks

A quick fix, this pasta brings flavor and nutrition to the table without fuss and bother. The sauce is cooking as the pasta water comes to a boil. Nothing satisfies like a comforting one dish meal served with a simple green salad and a crunchy Roan Mills baguette.


Serves 4 as main course and 6 as a side

  • 1 10 ounce bag of Roan Mills Sonora Fettuccine
  • 3 Italian style, fennel sausages, browned on all sides in a hot pan and sliced into bite sized pieces
  • 4 cups washed chopped greens like Chard, kale, big arugula or some combination of these
  • 3 leeks, washed, chopped into ¼" rounds and washed again to remove any sand or grit.
  • ½ cup pitted chopped olives
  • 1 red onion chopped fine
  • 3 cloves garlic chopped fine
  • 3 tablespoons olive oil
  • Salt and pepper to taste


Prep: 10 min • Cook: 20 min • Ready in: 30 min

Bring salted pasta water to boil, cover and turn heat to lowest setting.

Meanwhile, heat olive oil in a 10" saute pan over low heat and add the leeks, onion and garlic. Cook about 7 minutes, turn up the heat to high and add the chopped greens and cook for 7 minutes. Toss in the sausage and the olives cook another minute before turning the heat down to the lowest setting.

Cook the pasta
Increase pasta water heat to high and when boiling resumes toss in the pasta. Cook for 4-5 minutes and remove from pot with tongs and/or bamboo skimmer and place into large bowl. Spoon a little of the sauce over the spaghetti and toss it gently to keep the pasta from sticking together then portion into servings, top with more sauce and serve it forth.

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