Farfalle ai porri e salsicce - (farfalle with sausage and l

Yield: 6 servings

Measure Ingredient
2 larges Leeks
1 pounds Farfalle
2 tablespoons Olive oil
2 \N Sweet Italian sausages; casings removed
1 teaspoon Minced shallot
2 tablespoons Unsalted butter
1 cup Blanched young peas
1 cup Chicken stock
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ cup Freshly-grated Parmigiano-Reggiano

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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