Orecchiette with Sausage and Leeks

Difficulty:

1/5

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

2 tablespoons (30 mL) extra-virgin olive oil
12 ounces (340 g) sweet Italian sausage, casings removed, crumbled
2 large leeks, white and light green parts only, cut into 1/4-inch (6 mm) slices
2 tablespoons (30 mL) sliced shallots (1/4-inch/6 mm slices)
1/2 cup (125 mL) white wine, preferably Pinot Grigio
3/4 cup (185 mL) heavy cream
2 tablespoons (30 mL) Dijon mustard
1 pound (450 g) dried orecchiette
1 tablespoon (15 mL) kosher salt, for the pasta water
1 cup (250 mL) frozen sweet peas, defrosted and drained, or fresh peas (parcook if using fresh)
1 tablespoon (15 mL) of butter
1/2 cup (125 mL) freshly grated Parmesan, plus more to serve if you like

Directions

In a large skillet, heat the olive oil over medium-high heat. Cook the sausage, breaking up any lumps, until it starts to turn golden on one side, about 5 minutes.
Add the leeks and cook, stirring, until soft, about 4 minutes. Stir in the shallots and cook for 1 minute. Deglaze with the wine, and add the cream and Dijon. Stir to incorporate, and season with black pepper. Keep warm while pasta is cooking.
For the pasta, bring a large pot of cold water to a rolling boil over high heat, and add the salt. Add the orecchiette and cook, stirring occasionally, until al dente. Drain well in a colander.
Add the pasta to the sausage and leek sauce, and toss well. Add the peas just to heat through.
Remove the pot from the heat, and add the butter and Parmesan; toss well. Season with salt and freshly ground pepper, to taste. Transfer to a warmed serving platter or individual bowls. Serve immediately, with more grated cheese on the side, if you like.