| 1 box | BARILLA Penne |
| 1 cup | grated Pecorino Toscano cheese |
| 1/4 cup | heavy cream (may sub 1/2 cup half and half) |
| 1/4 cup | milk |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/3 cup + 1 tablespoon | extra virgin olive oil, divided |
| 2 | leeks, trimmed and chopped |
| 1/4 pound | Italian sausage, crumbled |
| 1 tablespoon | chopped parsley |
MIX cheese, cream, milk and seasoning in a medium bowl; set aside.
MIX leeks and 1/3 cup olive oil in a small bowl; set aside.
HEAT remaining 1 tablespoon olive oil in skillet over medium heat. Add sausage; cook 4 minutes, stirring occasionally. Drain.
COOK Penne according to package directions; drain and return to pot.
ADD cheese mixture, leeks with oil, and sausage into hot Penne; toss until thoroughly heated.
TRANSFER to a serving platter; sprinkle with parsley and additional black pepper, if desired.