True confession: we don't eat a ton of pasta (I know, I know, heinous crime and all that). Red sauce is ok; white sauce is too rich; pesto is a favorite back-up but even that gets old every time and olive oil, while tasty, is too one-note to use constantly. But there is one pasta recipe we revisit often.
Found in my ubiquitous
Fine Cooking magazine (and
online here) this is a barely sauced number that gives me everything I like - an outrageously fun pasta shape, peas, leeks, a chance to play with different sausages; a place for home-made chicken broth and a bracing asiago finish. And my mantra of ten ingredients or less!
The cheese binds lightly with the broth to impart a light and almost floral sauce to the dish. The leeks and shallot lend a sweet carmelized taste that works with the peas to make you want to lick the pasta bowl out. We use a hint of butter for taste and olive oil to replace most of the rest suggested in the recipe.
The best recipes in my mind are those that offer a guiding set of foods but that are open to endless play. This is one of those. If you don't have campanelle pasta (trumpet shape), then shells or other open shapes that sweet little peas can nest in work just fine. Don't have peas? Then try another sweet veggie like carrots or rutabagas cut up small. Leeks not on hand? Then play with any allium hanging about the pantry. Don't like italian sausage? Then try turkey sausage or brats cut up or substitute capers and have no meat at all. Add more meat, less meat, more peas, fewer leeks and you still come out with a simple and delicious dish.
With a bright salad of greens and shaved radishes lightly dressed with olive oil and rice wine vinegar, a satisfying meal is the result. Simple.
