4.5
(8)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 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.
Step 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. Serve immediately, with more grated cheese on the side, if you like.
Your folders
americastestkitchen.com
4.3
(81)
Your folders
epicurious.com
4.7
(3)
Your folders
lanascooking.com
4.7
(10)
20 minutes
Your folders
williams-sonoma.com
35 minutes
Your folders
en.wikipedia.org
Your folders
foodnetwork.com
5.0
(9)
30 minutes
Your folders
alexandracooks.com
5.0
(2)
45 minutes
Your folders
bakeatmidnite.com
40 minutes
Your folders
fromachefskitchen.com
5.0
(3)
75 minutes
Your folders
finecooking.com
Your folders
spendwithpennies.com
4.8
(10)
20 minutes
Your folders
giadzy.com
26 minutes
Your folders
bareperformancenutrition.com
5.0
(2)
Your folders
rachelcooks.com
5.0
(1)
20 minutes
Your folders
marthastewart.com
3.6
(59)
Your folders
foodnetwork.com
4.0
(6)
20 minutes
Your folders
feastingathome.com
4.5
(16)
30 minutes
Your folders
finecooking.com
4.0
(2)
Your folders
bojongourmet.com
5.0
(7)
50 minutes