Remove the casing from the sausages, cut them in half, then dice into small cubes.

Prepare the leeks: remove the tough outer leaves, slice them in half lengthwise, then cut into thin strips.

Cut the chili pepper into pieces, remove the seeds, and sauté it in a skillet with a drizzle of olive oil.

Remove the chili pepper, add the sausage, and brown over medium-high heat on all sides. Add the wine and let it cook off.

Once the wine has evaporated, add the leeks and cook over low heat for 5-6 minutes. Meanwhile, bring a pot of water to a boil for the pasta. When the leeks are soft, add a ladle of hot water and the tablespoon of tomato purée. Stir and cook over low heat, seasoning with a little salt and pepper.

Cook the pasta according to the package instructions. Drain it directly into the skillet with the sauce, add another ladle of pasta cooking water, the grated Parmesan, and toss quickly. When a creamy sauce forms at the bottom of the skillet, turn off the heat and serve.

Sausage pairs well with both pasta and main dishes. Here's a recipe for a light main course: BAKED ZUCCHINI AND SAUSAGE SKEWERS, which are delicious and quick to make. 🍢