2 celery stalks, diced

2 carrots, diced

2 garlic cloves, chopped

1 medium leek, diced

3 tbsp (45 ml) olive oil

2 Italian sausages, casings removed

2 tbsp unbleached all-purpose flour

8 cups (2 litres) chicken broth

3/4 lb (340 g) cavatelli (or other short pasta)

1 cup (150 g) frozen peas, thawed

1 cup (70 g) Parmesan cheese, freshly grated

In a pot over medium-high heat, soften the celery, carrots, garlic and leek in the oil. Add the sausage meat and cook for 5 minutes, breaking it up with a wooden spoon. Sprinkle with the flour and toss well to coat the vegetables and meat. Add the broth. Bring to a boil while stirring constantly. Simmer to reduce the sauce for 30 minutes over medium-high heat, or until the sauce thickens. Set aside 2 cups (500 ml) of the sauce.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil.

Add the pasta, peas and 3/4 cup (55 g) of the Parmesan to the pot of sauce. Cook for 1 minute or until the pasta has soaked up the cooking juices. Serve the pasta in bowls. Top with the reserved sauce and remaining Parmesan.

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