Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And L

Ready in 1h

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1 lb Farfalle
Salt; to taste
2 Sweet Italian sausages;
2 lg Leeks
1 c Blanched young peas
1 ts Minced shallot
1/2 c Freshly-grated
2 tb Unsalted butter
2 tb olive oil
1 c Chicken Stock
Black Pepper; freshly ground

Original recipe makes 6 servings



Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Lidia Bastianich

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