Recipe - Bow Ties With Sausage And Leek Sauce

6 qt Salted water
2 lg Leeks
2 tablespoon Extra virgin olive oil
2 Sweet Italian sausages;
casings removed
1 tablespoon Minced shallots
2 tablespoon Unsalted butter
1 cup Young peas; blanched in
boiling
; water for 2
; minutes, or
; defrosted and
; drained frozen baby
; peas
1 cup Chicken stock
Salt and freshly ground
black pepper
1 pound Bowtie pasta; (farfalle)
One half cup Freshly grated
ParmigianoReggiano cheese;
plus more
For serving; if you like

Bring the salted water to a boil.

Meanwhile, prepare the leeks: Cut off and discard the top third of the
rough green portion and the root ends. Remove any brown or wilted
outer layers. Slice the remaining green and white parts into 1/2inch
thick rounds. Rinse the leek slices in several changes of cold water,
swishing them around to remove all soil and grit.

In a large skillet, heat the olive oil over medium heat. Crumble the
sausage meat into the skillet and cook, breaking up the lumps, until
golden, about 5 minutes. Add the leeks to the skillet and cook,
stirring, until wilted, about 5 minutes. Stir in the shallots and
cook for 1 minute. Add 1 tablespoon of the butter, the peas, and
stock. Heat to a boil, reduce the heat to mediumlow, and simmer
gently for 5 minutes. Season with salt and pepper, cover the skillet,
and set aside.

Meanwhile, stir the bow ties into the boiling water. When the water
returns to a boil, uncover the pot. Cook the pasta, stirring
occasionally, until al dente tender, but firm about 12 minutes.
Drain the bow ties well and return them to a pot over low heat.

Add the sausage and leek sauce to the pasta and toss well until the
pasta is coated. Remove the pot from the heat, add the remaining 1
tablespoon butter and the grated cheese, and toss well. Transfer to a
warmed serving platter or individual bowls. Serve immediately,
passing additional grated cheese on the side, if you like.

Yield: 6