Orecchiette With Sausage and Leeks

Orecchiette means “small ear,” and the shape of this pasta is perfect—like a little cup—for holding this sweet, gravy-like sauce. This recipe is a beautiful combo of sweet Italian sausage, gentle-tasting leeks and tangy shallots finished with Parmesan, cream, and Dijon mustard. To keep the peas bright and crunchy, wait till the end before adding.

Serves 4

Ingredients

• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 3/4 pound sweet Italian sausage (casings removed), crumbled
• 2 large leeks, trimmed, light green and white parts cut into 1/4-inch pieces, washed well, and drained.
• 2 tablespoons shallot sliced in 1/4 inch pieces
• 1 cup frozen young peas, defrosted and drained,or 1 cup fresh peas (1 pound using fresh blanch)
• Freshly ground black pepper
• 1 pound campanelle (or chetti) or other shaped, dried pasta
• 1/2 cup freshly grated Parmigiano-Reggiano; more for serving, if you like
• 2 tablespoons Dijon mustard
• 3/4 cup 35% cream
• 1/3 cup white wine

Directions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Cook the sausage, breaking up the lumps, until golden, about 5 minutes.
3. Add the leeks and cook, stirring, until soft, about 4 minutes.
4. Stir in the shallot and cook for 1 minute.
5. Deglace with wine and add whipcream and mustard.
6. Stir to incorporate season with pepper.
7. Add peas and keep warm while pasta is cooking.
8. For the pasta, cook the campanelle (or chetti), stirring occasionally, until al dente, about 12 minutes.
9. Drain the pasta and return it to the pot over low heat.
10. Add the sausage and leek sauce to the pasta and toss well.
11. Remove the pot from the heat, add the remaining 1 tablespoon of butter and the grated cheese; toss well.
12. Transfer to a warmed serving platter or individual bowls.
13. Serve immediately, with more grated cheese on the side, if you like.