Campanelle with Sausage & Leeks

Campanelle with Sausage & Leeks
Photo by Judi Rutz


  • 2 Tbs. unsalted butter
  • ½ cup freshly grated Parmigiano-Reggiano; more for serving, if you like
  • Kosher salt
  • 1 cup homemade or low-salt chicken broth
  • ¾ lb. sweet Italian sausage (casings removed), crumbled
  • 2 large leeks, trimmed, light green and white parts cut into ½-inch pieces, washed well, and drained
  • 2 Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • 1 Tbs. finely chopped shallot
    • Freshly ground black pepper
    • 1 cup frozen young peas, defrosted and drained, or 1 cup fresh peas, blanched in boiling water for 2 minutes
    • 1 lb. campanelle or other shaped, dried pasta

Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, heat the olive oil over medium-high heat. Cook the sausage, breaking up the lumps, until golden, about 5 minutes. Add the leeks and cook, stirring, until soft, about 8 minutes. Stir in the shallot and cook for 1 minu...

View full recipe at Fine Cooking


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