Campanelle With Sausage & Leeks Recipe

Name: Campanelle With Sausage & Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
nutrition information (per serving):
4
Calories (kcal): 520; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 7; Protein (g): 21; Monounsaturated Fat (g): 9; Carbohydrates (g): 61; Polyunsaturated Fat (g): 1; Sodium (mg): 850; Cholesterol (mg): 40; Fiber (g): 4

1412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Campanelle With Sausage & Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Campanelle With Sausage & Leeks

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