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Recipe

Campanelle with Sausage & Leeks

Judi Rutz

Servings: 6

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-works, the tubular campanelle, also called riccioli, is wonderful for capturing bits of sausage and peas in the flavorful sauce.

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

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 40
      Sodium (mg): 850
      Carbohydrates (g): 61
      Fiber (g): 4
      Protein (g): 21

Preparation

  • 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 minute. Add 1 Tbs. of the butter, the peas, and the broth. Heat to a boil, reduce the heat to medium low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside; keep warm.
  • Meanwhile, cook the campanelle, stirring occasionally, until al dente, about 12 minutes. Drain the pasta and return it to the pot over low heat. Add the sausage and leek sauce to the pasta and toss well. Remove the pot from the heat, add the remaining 1 Tbs. butter and the grated cheese; toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, with more grated cheese on the side, if you like.

Start the meal off with a Garlic Crostini with Spinach, Mushroom & Parmigiano Salad.

Reviews

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Reviews

  • momsstuffing | 05/28/2015

    Light and vey simple to make. The leeks give it a nice subtle flavor. I did not find it too salty at all and added about 1/4 cup of pasta water and an extra pat of butter at the end.

  • TheLairdsDaughter | 02/26/2015

    Made this, but will make some changes the next time I cook it. I found that even with a chicken broth that is reduced salt it was still to salty so it'll be best to take the time and use homemade chicken broth (sans salt) and I'll cut out the salt in the pasta water altogether.I didn't add the peas because I don't care for them and doubt that effected the flavour much.I felt it called for two much butter; I'll cut that down to just 1/2 tsp next time.It cooked up nicely, good consistency to the sauce. I will definitely cook this again, just with the changes mentioned above.

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