Yield: 24 servings. 1 lb. linguine 12 Tbsp. olive oil 12 oz. leeks, thinly sliced 3 lb. Italian sausage, crumbled as needed, salt as needed, black pepper 24 eggs 3 cups milk 6 oz. Pecorino cheese, grated 6 Tbsp. olive oil 3 Tbsp. fresh lemon juice 30 oz. red cherry tomatoes, halved 30 oz. yellow cherry tomatoes, halved 6 leaves fresh basil, chiffonade Cook pasta for 1 minutes less than time indicated on the package. Drain and drizzle with 3 Tbsp. olive oil to prevent from ...

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