Incredible Fettuccine with Italian Sausage and Leeks

This is one of my new favorites and a testament as to it's yumminess - there were no leftovers.   Note to self, make more and more often.

Fettuccine with Italian Sausage and Leeks

Ingredients:
1 pkg fresh Fettuccine (I like Bertolli's)3 T olive oil1 lb. Italian Sausage 3 T butter5 leeks, white parts only, rinsed well and thinly slicedSalt and Pepper1 t fresh nutmeg1 C chicken stock8 oz mascarpone cheeseZest of 1 large lemon1 C fresh basil, julienned into ribbons1/2 C Parmesan Cheese, shavedDirections:
Bring a large pot of water to a boil.   Meanwhile, in large frying pan, add olive oil.   Remove skins from Italian Sausage and crumble into pan.   Cooks over medium heat until cooked through, remove from pan into a bowl and hold.   Remove all but 1 T fat and add 3 T butter.   Add the leeks and saute until soft, about 5 minutes.   Add salt and pepper to taste, and fresh nutmeg.   Add stock and simmer for a few minutes.

Salt the boiling water, add the pasta and cook until tender per the package.

Remove the fry pan from heat and add the cooked Italian Sausage, the mascarpone cheese and the lemon zest, stirring well.

Drain the pasta and add it to the fry pan mixture, tossing to coat.   To plate, add pasta making sure to scoop up the Italian Sausage.   Top with the julienned basil and Parmesan and serve.   Delicious!