Tagliatelle Pasta with Leek Sauce
  Goosecross Cellars Recipe for Chardonnay  
4-5 mild Italian sausages
1 large leek, sliced
2 tablespoons olive oil
1 tablespoon shallot, minced
4 tablespoons unsalted butter
1 cup chicken stock
Salt and freshly ground black pepper
1 tablespoon salt
1 pound tagliatelle pasta
½ cup Parmigiano-Reggiano, freshly grated

Directions :
Grill the sausages, cool slightly, cut them in 1/2" slices, and set aside. Trim the leek, cut it into 1/2" slices, then rinse thoroughly in cold water to remove grit. Drain well.

Heat the oil in a large skillet over medium-high heat. Add the leeks and sauté until softened, about 5 minutes. Add the sausages and the shallot and cook, stirring, 2 minutes. Add 2 tablespoons of butter and the stock, reduce heat to medium-low and simmer 5 minutes. Season to taste with salt and pepper.

Bring a large pot of water to a boil. Add 1 tablespoon of salt and return to boiling. Add the tagliatelle and cook until the pasta is al dente. Drain and rinse the pasta. Return pasta to the pot, add the leek sauce and toss well. Add the remaining 2 tablespoons of butter and the cheese, toss well and serve.
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