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For this sauce, you want a short, shaped pasta with crevices to catch the pieces of sausage and peas. Campanelle are also called riccioli.Serves six.
ingredients
Kosher salt
2 Tbs. extra-virgin olive oil
3/4 lb. sweet Italian sausage (casings removed), crumbled
2 large leeks, trimmed, light green and white parts cut into 1/2-inch pieces, washed well, and drained
1 Tbs. finely chopped shallot
2 Tbs. unsalted butter
1 cup frozen young peas, defrosted and drained, or 1 cup fresh peas, blanched in boiling water for 2 minutes
1 cup homemade or low-salt chicken broth
Freshly ground black pepper
1 lb. campanelle or other shaped, dried pasta
1/2 cup freshly grated Parmigiano-Reggiano; more for serving, if you like
how to make
Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, heat the olive oil over medium-high heat. Cook the sausage, breaking up the lumps, until golden, about 5 minutes. Add the leeks and cook, stirring, until soft, about 8 minutes. Stir in the shallot and cook for 1 minute. Add 1 Tbs. of the butter, the peas, and the broth. Heat to a boil, reduce the heat to medium low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside; keep warm.
Meanwhile, cook the campanelle, stirring occasionally, until al dente, about 12 minutes. Drain the pasta and return it to the pot over low heat. Add the sausage and leek sauce to the pasta and toss well. Remove the pot from the heat, add the remaining 1 Tbs. butter and the grated cheese; toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, with more grated cheese on the side, if you like.
From Fine Cooking 36, pp. 52-55
December 1, 1999
photo: Judi Rutz
