Fettuccine and Sweet Italian Sausage in a Parmesan Leek Sauce

Ingredients

• 2 leeks, washed/soaked with the tops cut off, cut into big pieces (peel apart the layers of the leek and soak them in a large bowl—leeks are incredibly dirty, so they need to soak to get clean)
• 4 garlic cloves, peeled
• 3 cabbage leaves, removed from stalk and washed or two small handfuls of pre-shredded cabbage (I found a bag of shredded cabbage for coleslaw, with no other veggies included)
• 3 tbsp. oregano leaves
• 1/2 tsp. dried grated lemon peel
• 1 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 2 tbsp. fresh lemon juice
• 1-4 tbsp. heavy cream
• 2-3 links (casings removed) or approx. 1/2 lb. sweet Italian sausage, pulled into small pieces
• Olive oil and butter, for cooking the sausage
• 8-12 oz. fettuccine
• Salt and pepper, to taste
• White pepper, to taste

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