Whole Wheat Pasta With Sausage, Leeks, And Fontina

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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

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