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Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, heat the olive oil over medium-high heat. Cook the sausage, breaking up the lumps, until golden, about 5 minutes. Add the leeks and cook, stirring, until soft, about 8 minutes. Stir in the shallot and cook for 1 minute. Add 1 Tbs. of the butter, the peas, and the broth. 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; keep warm. Meanwhile, cook the campanelle, stirring occasionally, until al dente, about 12 minutes. Drain the pasta and return it to the pot over low heat. Add the sausage and leek sauce to the pasta and toss well. Remove the pot from the heat, add the remaining 1 Tbs. butter and the grated cheese; toss well. Transfer to a warmed serving platter or individual bowls. nutrition information (per serving): Calories (kcal): 520; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 7; Protein (g): 21; Monounsaturated Fat (g): 9; Carbohydrates (g): 61; Polyunsaturated Fat (g): 1; Sodium (mg): 850; Cholesterol (mg): 40; Fiber (g): 4
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat