Bow Ties with Sausage and Leek Sauce
Recipe inspired by Lidia Bastianich
Level: Simple | Quantity: Serves 6 | Total Time: 1 hour | Preparation: 20 minutes | Cooking: 40 minutes
Ingredients
- 6 quarts of water, seasoned with salt
- 2 large leeks
- 2 tablespoons of extra virgin olive oil
- 2 links sweet Italian sausage, casings discarded
- 1 tablespoon finely chopped shallots
- 2 tablespoons unsalted butter
- 1 cup of baby peas, blanched for 2 minutes, or thawed and drained if using frozen
- 1 cup chicken broth
- Salt and freshly ground black pepper
- 1 pound bow-tie pasta (farfalle)
- cup freshly grated Parmigiano-Reggiano cheese, plus more for serving if desired
Instructions
- Bring the salted water to a boil in a large pot.
- Prepare the leeks: Discard the top third of the coarse green leaves and root ends. Remove any dry or discolored layers. Slice the tender green and white parts into -inch rounds. Rinse thoroughly in cold water several times, agitating to remove all dirt and grit.
- In a large skillet, heat the olive oil over medium heat. Crumble in the sausage and cook, breaking it up, until browned, about 5 minutes. Add the leeks and cook, stirring frequently, until softened and wilted, about 5 minutes. Stir in the shallots and cook 1 minute more. Add 1 tablespoon butter, peas, and chicken broth. Bring to a boil, then simmer on medium-low for 5 minutes. Season with salt and pepper, cover, and set aside off heat.
- Add the bow-tie pasta to the boiling water. Once it returns to a boil, uncover and cook, stirring occasionally, until al dente, about 12 minutes. Drain well and return to the pot over low heat.
- Pour the warm sausage-leek sauce over the pasta and toss to coat evenly. Remove from heat, add remaining 1 tablespoon butter and grated cheese, and toss again. Serve immediately in a warm dish or bowls, with extra cheese on the side.
Recipe adapted from Lidia's Italian Table by Lidia Matticchio Bastianich
