Name: Pasta with leek and Gorgonzola sauce
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: 2 leeks, finely sliced; salt and freshly ground black pepper; 70 g Gorgonzola; 180 g pasta; 100 ml double cream; 1 clove garlic, finely chopped; 30 g butter; Parmesan, to serve; 2 shallots, finely chopped; 10 sage leaves, torn or sliced

Preparation info

Serves
2

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Small pasta is best for this dish; I use small shells, maloreddus, or small twists like trofie.

Ingredients

2 leeks, finely sliced
2 shallots, finely chopped
1 clove garlic, finely chopped

Method

To make the sauce, stew the leeks, shallots and garlic in the butter in a heavy, covered pan. They will need about 20 minutes. Stir occasionally and add a little water if they start to stick. When the vegetables are quite soft, stir in the cream and Gorgonzola, and season with pepper and a little salt, if you wish.

Put the sauce to one side while you cook the pasta in a large pan