Pasta with leek and Gorgonzola sauce

Preparation info
  • Serves


    • Difficulty


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.


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


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