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Sausage: Farfalle Ai Porri E Salsicce

Source of Recipe

LIDIA BASTIANICH


List of Ingredients

2 large leeks
1 pound farfalle pasta
2 tablespoons olive oil
2 sweet Italian sausages -- (taken out of casings)
1 teaspoon minced shallot
2 tablespoons unsalted butter
1 cup blanched young peas
1 cup chicken stock
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmigiano-Reggiano


Recipe

Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. Yield: 6 servings.