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.
Start the meal off with a Garlic Crostini with Spinach, Mushroom & Parmigiano Salad.
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This was delicious and super easy. I did add a bit of cream to the sausage leek mixture before I stirred it into the pasta just because I know we like a heavier sauce. Everyone loved it. I will make again soon.
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.
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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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