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
- 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 4 minutes.
- Stir in the shallot and cook for 1 minute.
- Deglace with wine and add whipcream and mustard.
- Stir to incorporate season with pepper.
- Add peas and keep warm while pasta is cooking.
- For the pasta, cook the campanelle (or chetti), 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 tablespoon of 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.