Sausage Mushroom Alfredo Pasta

Bring water to boil for pasta. Chop white part of leek (1 c); chop parsley. Remove sausage casing: cut almost in half; turn sausage over and peel casing away. Preheat large sauté pan on med-hi. Place 1T oil in pan, then add sausage; brown 3-4 min, stirring to crumble meat, or until no pink remains. Cook pasta. Remove sausage from pan. Add remaining 1 T oil to same pan, then add mushrooms and leeks; cook and stir 3-4 min. Reduce heat to med-lo and stir in wine; simmer 2-3 min or until reduced by one half. Stir in Alfredo sauce; bring to simmer. Meanwhile shred cheese (1/2 c) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 min. Sprinkle w parsley.

Leek 1 large
Parsley 2 T fresh, chopped
Sausage 8 oz mild
Italian Olive Oil 2 T
Pasta 8 oz rigatoni
Mushrooms 8 oz portabellas, sliced
Wine, White ½ c
Alfredo Sauce 15 oz
Cheese 2 oz Morel and Leek Monterey Jack, shredded