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1
Bring the salted water to a boil.
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2
Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends.
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3
Remove any brown or wilted outer layers.
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4
Slice the remaining green and white parts into 1/2-inch thick rounds.
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5
Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
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6
In a large skillet, heat the olive oil over medium heat.
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7
Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes.
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8
Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes.
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9
Stir in the shallots and cook for 1 minute.
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10
Add 1 tablespoon of the butter, the peas, and stock.
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11
Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes.
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12
Season with salt and pepper, cover the skillet, and set aside.
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13
Meanwhile, stir the bow ties into the boiling water.
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14
When the water returns to a boil, uncover the pot.
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15
Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes.
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16
Drain the bow ties well and return them to a pot over low heat.
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17
Add the sausage and leek sauce to the pasta and toss well until the pasta is coated.
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18
Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well.
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19
Transfer to a warmed serving platter or individual bowls.
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20
Serve immediately, passing additional grated cheese on the side, if you like.
