I love the twist on this pasta. Instead of a traditional tomato sauce, it’s relies on all the spring veggies and their freshness.

It makes the pasta a light spring dish, v/s a super heavy fall comfort meal. Not to say that it’s not comforting by any means. Because it totally is.

But don’t just take my word for it.

Ingredients:

1 package bucatini, cooked according to directions, reserving 1/4 cup pasta water

4 Tbsp evoo

2 lbs italian sausage

1 giant, or two regular leeks, cleaned, halved, and sliced

1 celery heart (approximately 7 ribs from the center, plus leaves), chopped

1 pint brussel sprouts, remove top, then thinly slice down about 3/4 of the way (this avoids the tough center)

1 clamshell cherry tomatoes, quartered

1 tsp salt

1 cup white wine (I like a gruner vetliner for this recipe)

1/2 cup chicken stock

1/4 cup butter

1/2 cup grated parmigiana/reggiano cheese

basil

Directions:

In a heavy bottomed sauce pan, heat evoo until shimmering.

Add ground italian sausage, and cook over medium high heat until browned.

Remove from pan, and set aside on paper towels to drain.

Add leeks and celery to pan. Turn heat down to low, and sauté until just softened. Add brussel sprouts, tomatoes, and 1 tsp salt. Sauté an additional 5 - 10 minutes until everything has softened and tomatoes have begun to break down.

Add wine, chicken stock, and butter. Bring to a boil.

Once boiling, reduce heat and add sausage back in. Let sauce simmer for 15-20 minutes.

Add pasta water and cheese, stirring to combine.

Serve over pasta, and top with fresh basil leaves.