There’s something about this time of year. The burgeoning darkness of winter creeping into the evenings making them ever shorter encourages us to yearn for both simplicity and comfort. Midweek suppers become the bane of our lives, especially when trying to feed a group or a family. We crave for something easy to cook and yet a dish that will yield copious amounts of flavour and contentment. Inspired by a meal that I had in Washington DC earlier on in the year I’ve tweaked and balanced this recipe to one that requires minimal ingredients, many of which you’ll no doubt have in your own fridge or pantry. As always with Italian food the uncomplicatedness of the dish is beguiled by the quality of the ingredients used and as such although humble, be prepared to use the best possible elements available. In essence this requires just sausages and leeks but in total warrants just five more ingredients; butter, fennel seeds (if using), frozen peas, chicken stock, and pasta.
Try to source good quality sausages here with a relatively high pork content. Even many of the supermarkets are now stocking sausages with interesting flavours such as smoked garlic and basil, or even chilli sausages for a bit of mild heat which would also work well in this dish. Do of course make sure to seek out local artisan sausages too and with your local butcher to see what they have available. In terms of pasta, though not essential campanelle (or gigli) is good with this dish but fusilli or farfalle would be a suitable substitute.
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