Campanelle with Sausage & Leeks | Recipe Cart

Name: Campanelle with Sausage & Leeks | Recipe Cart
Ingredients: Kosher salt; 2 Tbs. extra-virgin olive oil; 3/4 lb. 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 Tbs. finely chopped shallot; 2 Tbs. 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 lb. campanelle or other shaped, dried pasta; 1/2 cup freshly grated Parmigiano-Reggiano; more for serving, if you like

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Plan ahead on pasta night. Before you start, consider the texture of the sauce and the shape of the pasta for a match made in heaven. In this pasta-with-the-wor

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Ingredients

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