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Heat olive oil in a large sauté pan over medium-high heat.
Add the sausage and cook, breaking it up, until deeply browned and slightly crispy. Remove from the pan and set aside, leaving the drippings behind.
Reduce the heat to medium. Add 1 tbsp butter and the leeks with a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until soft and jammy.
Add the garlic and optional red pepper flakes. Cook for about 1 minute, just until fragrant.
Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan, until slightly reduced.
Add 2 cups of chicken broth and bring to a simmer. Stir in the pasta, making sure it is mostly submerged.
Cover and cook for 12–15 minutes, stirring every couple of minutes, until the pasta is al dente. If it starts to look dry, add more broth (or water) as needed to keep it loose.
Stir in the cream and Dijon, then add the sausage back in along with the peas. Let it simmer uncovered for 2–3 minutes, until the sauce starts to come together.
Remove from the heat. Add the Parmesan, and lemon juice. Toss everything together until glossy and emulsified.
Taste and adjust with salt, pepper, or more lemon juice if needed.
Finish with chives and more Parmesan before serving.