Name: Rigatoni con Prosciutto e Porri (Pasta tubes with ham and leeks)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: 8 fl oz (240 ml) chicken stock, home-made or made with water and 1 chicken stock cube; 2 lb (900 g) leeks; 4 oz (100 g) cooked ham, cut into matchsticks; 4 oz (100 g) freshly grated parmesan (or mature Cheddar) cheese; 4 oz (100 g) butter; 5 fl oz (350 ml) carton of single cream; salt and freshly ground black pepper; 12 oz (350 g) rigatoni or other tubular pasta

Preparation info

Serves
4-5

Difficulty
Medium

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.

Ingredients

2 lb (900 g) leeks
4 oz (100

Method

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