- 3/4 lb Rummo Mezzi Rigatoni N° 51
- 2 leeks
- 2 Italian sausages
- 3 Tbsp extra virgin olive oil
Cut the leeks into rounds. Sauté in olive oil. Peel and add the sausages, breaking them into small pieces as they brown. Bring water to a boil and add salt. Cook the Mezzi Rigatoni for 14 minutes. Drain and toss well with the leeks and sausage. Buon appetito.