STREAMING NOW: Tia Mowry At Home

Fregula Sarda With Leeks and Sausage

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Fregula is a Sardinian pasta, here it is served with the perfact partners of sausage and leeks. Taken from The Perfect and posted for ZWT7”

Ingredients Nutrition


  1. Trim the leeks just above the white part of the stalk. Wash the top greens, and put them in a pot with a pinch of sea salt, the chicken stock, and 2 cups water.
  2. Simmer for 30 minutes, then remove and discard the leek greens.
  3. Wash and thinly slice the white part of the leeks, and add to a deep sauté pan (or small stock pot or Dutch oven) with the olive oil.
  4. Cook over low heat until the leeks are translucent, 3-4 minutes.
  5. Add the sausage, and cook, stirring occasionally, for 3-4 minutes, until browned on all sides.
  6. Add red pepper flakes, white wine, and fregula. Stir to combine, and add the hot chicken stock.
  7. Bring to a boil over medium heat; then reduce heat to low and simmer until the fregula is cooked through and most of the liquid is absorbed (add additional water, a few Tbsp at a time, if needed).
  8. Remove from heat, and stir in the cheese, parsley, and plenty of black pepper. Serve hot or at room temperature.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a