Campanelle with Sausage & Leeks
For this sauce, you want a short, shaped pasta with crevices to catch the pieces of sausage and peas. Campanelle are also called riccioli.
Ingredients
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Kosher salt
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2 tablespoons extra-virgin olive oil
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3/4 pound sweet Italian sausage (casings removed), crumbled
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2 large leeks, trimmed, light green and white parts cut into 1/2-inch pieces, washed well, and drained
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1 tablespoon finely chopped shallot
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2 tablespoons unsalted butter
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1 cup frozen young peas, defrosted and drained, or 1 cup fresh peas, blanched in boiling water for 2 minutes
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1 cup homemade or low-salt chicken broth
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Freshly ground black pepper
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1 pound campanelle or other shaped, dried pasta
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1/2 cup freshly grated Parmigiano-Reggiano; more for serving, if you like
Directions
1.
Bring a large pot of water to a boil; add about 1 tablespoon 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 tablespoon 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.
2.
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 tablespoon 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.
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