Rigatoni con Prosciutto e Porri

Pasta tubes with ham and leeks

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

When leeks are stewed in butter and stock they make a delicious sauce for pasta. I serve this for weekend lunches with a mixed salad, followed by fruit.


  • 2 lb (900 g) leeks
  • 4 oz (100


Cut the white and pale green of the leeks into thin slices and wash well. Melt the butter in a heavy saucepan, add the leeks and stir until they are coated with butter. Add the stock and simmer very gently, uncovered, for 30 minutes or until the leeks are tender. Add the ham and season to taste. The leeks will absorb most of the liquid. Meanwhile cook the pasta ‘al dente’, drain well and pour i