Is One Perfect Bite one of the blogs you read? If not, you're missing one of the most amazing blogs on the blogsphere. Mary's photographs are beautiful and her recipes are delicious!! This is just one of many I have bookmarked to prepare.
I really enjoy the simple flavor and beautiful colors of leeks. My favorite leek recipe is this creamy risotto.
Bow Ties with Sausage and Leek Sauce...from the kitchen of One Perfect Bite, adapted from Lidias Italian Table
6 quarts salted water
2 large leeks (about 1 pound)
2 tablespoons extra virgin olive oil
2 sweet Italian sausages (about 6 ounces), casing removed
1 tablespoon minced shallots
2 tablespoons unsalted butter, divided use
1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
1 cup canned low-sodium chicken broth
Salt and freshly ground pepper
12 ounces bow-tie pasta (farfalle)
1/2 cup freshly grated Parmigian-Reggiano cheese, plus more for serving, if you like
1) Bring salted water to a boil. Cover pot to speed up the boiling time.
2) Meanwhile, prepare leeks: Cut off and discard top third of rough green portion and root ends. Remove any brown or wilted outer layers. Slice remaining green and white parts into 1/2-inch-thick rounds. Rinse leek slices in several changes of cold water, swishing them around to remove all soil and grit.
3) In a large skillet, heat olive oil over medium heat. Crumble sausage meat into skillet and cook, breaking up lumps, until golden, about 5 minutes. Add leeks to skillet and cook, stirring, until wilted, about 5 minutes. Stir in shallots and cook for 1 minute. Add 1 tablespoon of butter, peas and stock. Heat to a boil, reduce heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover skillet, and set aside.
4) While sauce simmers, stir bow ties into boiling water. When water returns to a boil, uncover pot. Cook pasta, stirring occasionally, until al dente (tender, but firm), about 12 minutes. Drain bow ties well and return them to pot over low heat.
5) Add sausage and leek sauce to the pasta and toss well until pasta is coated. Remove pot from heat, add remaining 1 tablespoon of butter and grated cheese. Toss well. Serve immediately, passing additional grated cheese if desired. Yield: 6 servings.
I am linking this to Foodie Friday at Designs by Gollum and Presto Pasta Nights hosted with week by Thyme For Cooking.