Bow Ties with Chicken Sausage and Leek Sauce with Roasted Broccoli

by Kelly on December 14, 2009

Well, I’m still working though the “B” cookbooks at the library. After years of watching Lidia Matticchio Bastianich’s show on PBS, I finally picked up one of her cookbooks. I will admit, I skipped the sizeable section on fresh pastas due to my fresh pasta phobia (I know, I know, how hard can it be) but found some interesting recipes for dry pastas. Tonight’s dinner was my attempt to lighten up one of those recipes. Chicken sausage is a great way to lower calories in a dish without sacrificing much flavor and since I normally have a package in my fridge on stand-by, it was an obvious choice. If anyone wants to make this with the pork sausage called for in the original recipe, let me know how it turns out.

Bow Ties with Chicken Sausage and Leek Sauce

from Lidia’s Italian Table

6 servings

6 quarts (about 5 liters) salted water
2 large leeks
2 tablespoons extra virgin olive oil
12 oz (340 g) chicken sausage, cut diagonally into 1/2 in. wide pieces
1 tablespoon minced shallots
2 tablespoons unsalted butter
1 cup (140 g) defrosted and drained frozen baby peas
1 cup (240 ml) chicken or turkey stock
salt and freshly ground black pepper
1 lb (450 g) bow-tie pasta (farfalle)
1/2 cup (50 g) freshly grated pecorino romano cheese, plus more for serving

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 1/2‑inch 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. Toss the sausage in the skillet and cook 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 medium-low, 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. Reserve 1/2 cup (120 ml) of pasta water. 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. If the mixture is too dry, add pasta water a couple tablespoons at a time, until desired consistency is reached. Serve immediately, passing additional grated cheese on the side.


Roasted Broccoli

Serves 4

1 large head broccoli, broken into florets
olive oil
sea salt and freshly ground black pepper
freshly grated Parmesan
juice of 1/2 lemon

Preheat the oven to 400°F (200°C). Arrange the broccoli on a baking sheet, drizzle with some olive oil (a couple tablespoons or so) and season with salt and pepper to taste. Toss to coat evenly, making sure oil coats each floret. Transfer to the oven and roast for 10 to 12 minutes, until browned and just tender. Place the broccoli in a serving bowl, top with grated Parmesan and drizzle with fresh lemon juice.

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