Farfalle ai porri e salsicce - (farfalle with sausage and l
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Leeks |
| 1 | pounds | Farfalle |
| 2 | tablespoons | Olive oil |
| 2 | Sweet Italian sausages; casings removed | |
| 1 | teaspoon | Minced shallot |
| 2 | tablespoons | Unsalted butter |
| 1 | cup | Blanched young peas |
| 1 | cup | Chicken stock |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ½ | cup | Freshly-grated Parmigiano-Reggiano |
Directions
Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top ⅓ of the rough green portion, and slice in ½-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. This recipe yields 6 servings.
Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Lidia Bastianich
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