This is an early fall pasta template. The leeks help to ensure the sauce is thick & creamy, and you can sub veggies as you have them. Also leftover roasted delicata squash would be lovely in this.
Ingredients
10 oz linguine, pappardelle or long pasta of your choice
1- 2 leeks, cleaned and sliced
2 cloves garlic, minced
1 lb small firm red tomatoes, diced (about 2 cups)
2 carrots, julienned
1 tbsp. olive oil
1 tbsp. butter
1/4 cup white wine
2 tsp. tomato paste
2 tbsp. heavy cream
freshly grated Parmesan cheese (optional topping)
2 tbsp. freshly chopped parsley or basil
sea salt & freshly ground black pepper, to taste
Instructions
Boil a large pot of salted water. Cook pasta. Drain and set aside.
While the pasta cooks, add oil to a large deep skillet and place on medium-low heat. Once the oil is hot, add leeks. Cook, stirring, until leeks are soft and translucent.
Next, add the julienned carrots. Sauté until softened. About 4 to 5 minutes.
Add the garlic & tomato paste, stirring to coat the vegetables.
Stir in wine & diced tomatoes and cook for 4-5 minutes, stirring.
Add heavy cream & stir. Cook for a few minutes more, until sauce thickens a bit.
Season the sauce with salt & pepper to taste.
Add in the cooked pasta & fresh herbs, and toss to coat the pasta in the sauce.
Taste and add additional salt and pepper, as desired. Serve warm, with freshly grated Parmesan cheese, if desired.
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