Login to Save Like

Ingredients

•   Kosher salt
• 2 tablespoons  extra-virgin olive oil
• 3/4 pound  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 tablespoon  finely chopped shallot
• 2 tablespoons  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 pound  campanelle or other shaped, dried pasta
• 1/2 cup  freshly grated Parmigiano-Reggiano; more for serving, if you like

Description

For This Sauce, You Want A Short, Shaped Pasta With Crevices To Catch The Pieces Of Sausage And Peas. Campanelle Are Also Called Riccioli.

Recipe.com