This week Sharon chose this recipe to make from The Essential New York Times Cook Book. Sharon said it was great. She spiced it up when she served it with some red pepper flakes.
The sausage and leeks are sauteed in olive oil
Then you add the shallots, butter, peas, and broth. Mix it all together and pour over the cooked farfalle.
Top with grated Parmesan cheese.
Sounds so good. I can't wait to give it a try.
FARFALLE WITH LEEK AND SAUSAGE SAUCE
2 large leeks
2 TBSP. olive oil
2 sweet Italian sausages, casings removed
1 tsp. minced shallot
1 TBSP. unsalted butter
1 cup young peas, blanched in boiling water until just tender, 2-3 minutes (use frozen if you want)
1 cup chicken broth
Salt and freshly ground black pepper
1 pound farfalle (bow tie pasta)
1/2 cup freshly grated Parmesan cheese, plus more for serving
Bring a large pot of salted water to a boil. Meanshile, trim the leeks, discarding the top one-third of the rough green portion, and slice into 1/2 inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well.
Heat the olive oil in a large skillet over medium high heat. Add the leeks and sausages and saute for about 5 minutes. Add the shallot and cook, stirring, for 1 minute. Add the butter, peas, and broth and simmer gently for 5 minutes. Season to taste with salt and pepper, and keep warm over low heat.
Add the farfalle to boiling water and cook, stirring occasionally until al dente. Drain well and return to the pot.
Add the sauce to the pasta and toss well to coat. Add the cheese and toss well. Serve with additional cheese on the side.
Recipe from The Essential New York Times Cook Book