Bow Ties with Sausage and Leek Sauce Recipe

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

1. Bring the salted water to a boil in a large pot.
2. 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.
3. 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.
4. 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.
5. 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