Whole-Wheat Pasta with Sausage, Leeks, and Fontina

Ingredients

• 6 quarts water $
• 2 1/2 teaspoons salt, divided
• 1 pound uncooked whole wheat penne or rigatoni
• 1 tablespoon olive oil $
• 1 (4-ounce) link sweet Italian sausage $
• 2 cups chopped leek
• 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
• 1 cup fat-free, less-sodium chicken broth
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) shredded fontina cheese

Preparation

1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.
2. While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.
3. Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.