Pasta with Sausage, Leeks, and Lettuce

[lancesyf]

Ingredients

3/4 pound sweet Italian sausages, casings removed
    2 bunches leeks (about 3 pounds total), white and light-green parts only, halved lengthwise, cut into   1/4-inch slices, rinsed well, and drained
    1/2 cup dry white wine, such as Pinot Grigio
    2 tablespoons unsalted butter
    Coarse salt and ground pepper
    3/4 pound short pasta, such as lumache or medium shells
    4 cups Bibb or Boston lettuce, torn into pieces

Directions

1    In a large skillet, cook sausages over medium-high, breaking up meat with a spoon, until browned, 5 minutes. Transfer 4 cups leeks to an airtight container and refrigerate for later use. Add remaining leeks (4 cups) to sausage in skillet and cook until softened, 5 minutes. Add wine and cook, stirring frequently, until mostly evaporated, 2 minutes. Stir in butter and season to taste with salt and pepper.
    2    Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, return to pot, along with sausage mixture, and toss to combine. Add lettuce and enough pasta water to create a light sauce that coats pasta. Toss to combine. Serve with Parmesan on the side.