Farfalle with leeks and sausages sauce (Farfalle ai porri e salsicce) from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 329) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wallace Seawell's spinach salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on February 25, 2017

    Really simple and tasty. I doubled the sausages (and my leeks were huge so were probably closer to 3) and added some pasta cooking water to reduce the saltiness and help thicken the sauce a little. I also skipped the blanching step and added the frozen peas directly to the sauce to simmer. It served 6.

  • TrishaCP on December 30, 2014

    Really tasty dinner. I only had half of the pasta called for- seeing the reviews here I am glad that was all that I had! I used spicy Italian sausage since that is what I had available and it worked well flavor-wise.

  • Delys77 on October 17, 2014

    Made this for dinner last night and thought it was good, quick and easy, if a little boring. I doubled the amount of sausage for the same amount of pasta, and went with about 50% more leeks and this gave me a nice balance. I would consider repeating but I would like add a few herbs such as rosemary or thyme. I might also add a bit of fennel seed depending on the sausage I was using.

  • Cheri on April 26, 2013

    Yum. I modified this, but we really loved it. I made it with mild Italian Chicken sausage (fresh), leeks, shallot, fresh basil and some green cauliflower. Skipped the peas. Threw everything into a skillet with some olive oil and sautéed away. Use whole wheat farfalle. Added chicken broth to the skillet, and let it cook down until it create quite a nice sauce, didn't need any pasta water. Finished with a sprinkle of parm. Loved it. I too, will make this again.

  • Laura on May 20, 2012

    Pg. 329. Made this for the first time this evening and it was a hit. Following the advice of previous reviewers, I cooked only 8 oz of pasta and that was plenty. Had sweet Sicilian pork sausages from the vendor at my farmers market and they were perfect in the dish. Also used fresh asparagus in place of the peas. Cut the asparagus into 2-inch lengths and added at the same time as the broth, did not pre-cook. Great comfort food. In the future I might add greens as well. Also in the future, I might double the recipe, as we have only about 1 serving of leftovers! :(

  • Melanie on February 23, 2012

    p329. Wow, what a winner. Make all of the sauce for half the quantity of pasta ie serves 2. I used water instead of stock. I made this with penne and thought it was great, a lovely creamy sauce.

  • LaPomme on January 18, 2012

    Made it with whole wheat farfalle and chicken sausage, and it turned out great. I added an extra quarter cup of chicken broth, and a handful or two of extra peas, and made it with the full pound of pasta. This one will definitely go into regular rotation.

  • L.Nightshade on June 11, 2011

    Thanks to the helpful suggestions on COTM, I halved the pasta for the same amount of sauce. I also threw some garlic greens in with the leeks. Otherwise, as written. Some of the pasta recipes I've been trying lately remind me of how I used to cook in my younger days. Dinner was frequently pasta with whatever vegetables and protein I had on hand, topped with a little cheese. But this was a pretty tasty version.

  • Breadcrumbs on February 27, 2011

    p. 329 – Chapter 7 With simple ingredients that I always have on hand, this seemed like an ideal quick and easy weeknight meal. This is a meal where the sum of its parts far outshines the individual ingredients used to make it. We loved this dish and without a doubt will have it again. This recipe calls for a pound of pasta, which seemed excessive given the quantity of sauce. We used half a pound of pasta, which was plenty. The dish is tossed w some fresh Parmesan. We really enjoyed this dish. I can imagine numerous variations that will give this dish legs for years to come . . . using asparagus instead of peas, a spritz of lemon juice and some zest added to the sauce, addition of hot chilli flakes, variations on the type of sausage or, even using boneless skinless chicken in place of sausage. This is a keeper, I’m happy to recommend it.

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