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Fusilli with Sausage and Leeks
from The 5:30 Challenge Cookbook - Jeanne Besser/Susan Puckett

8 oz. fusilli
1 lb. mild italian sausage, casing removed/crumbled
1/4 cup butter
2 large or 3 med. leeks, white part only, julienned
1/3 cup freshly grated Parm. cheese

Prepared fusilli according to package directions. Meanwhile, in a large skillet over med. high heat, combine sausage and 1/4 cup water and cook until the water evaporates and sausage begins to brown. Add butter and leeks and season with salt and pepper. Reduce heat to medium-low, cover and cook for 15 minutes or
until leeks are very tender, stirring occasionally. Add pasta and stir to combine. Transfer pasta mixture to a large serving bowl and top with Parmesan.