Sausage, Leek and Pea Pasta
adapted from Lidia Bastianich
1 lb hot Italian sausage, casings removed (or 1 lb bulk homemade)
2 large leeks, trimmed, light green and white parts cut into 1/2-inch pieces, washed well, and drained
1 large shallot, finely chopped
2 large cloves garlic, minced
1 cup stock or water
1 tablespoon dried oregano
1/2 teaspoon fresh black pepper
1 cup frozen peas
12 ounces shaped, dried pasta (suggestions: campanelle, fusilli or medium shells)
1/2 cup freshly grated Parmigiano-Reggiano
Bring a large pot of well salted water to a boil.
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up the lumps, until no longer pink, about 5 minutes. Add the leeks and cook, stirring, until moderately soft, about 5 minutes. Stir in the shallot and garlic and cook for 1 minute. Add the stock or water, black pepper and oregano.
Heat to a boil, then reduce the heat to medium low and simmer gently for 5 minutes. Add the peas and stir. Remove from heat and set aside.
Meanwhile, cook the pasta in the boiling water until al dente, about 10 minutes. Drain the pasta, then add it to the sausage and leek sauce and toss well. Add the grated cheese and toss again. Transfer to individual bowls and serve immediately, with more grated cheese and crushed red pepper on the side, if you like.
Made with other shaped pasta:
A classic example of “simple is best” Italian food and one of my top top favorite pastas of all time. When I make it, I am hard pressed not to just grab a spoon and sit down with the whole pot of it in front of me. Crazy delicious and even better the next day for our lunch after it’s mingled together for just a bit longer.