- Cut the leeks into thin rounds, washing them thoroughly under running water to remove any remaining soil.
- In a large saucepan, heat the oil and fry the leeks with the garlic and a pinch of salt.
- Cook the Rigatoni no. 843 until al dente in salted boiling water.
- When the leeks are well wilted, deglaze with a tablespoon of water and add the fresh cream and grated Parmesan cheese. Mix well and cook for a couple of minutes until a creamy sauce is obtained.
- Meanwhile, coarsely chop the old bread.
- In a frying pan, heat the oil and fry the garlic, chopped chilli and rosemary for one minute. Add the bread, season with salt and brown while stirring for 4–5 minutes.
- Drain the pasta al dente and stir into the pan with the leek sauce.
- Mix well to distribute the seasoning evenly.
- Serve the pasta and finish with the crumble. Garnish with chilli and a few leaves of rosemary.
Rigatoniwith leeks and tasty crumble
N. 843
20 min
25 min
4 people
Easy
INGREDIENTS
Italian Wheat Rigatoni no. 843 350 g
Leeks 350 g
Garlic clove 1
Extra virgin olive oil 2 tbsp
Fresh cream 150 ml
Grated Parmigiano Reggiano cheese 50 g
Salt to taste
For the bread crumble:
Crusty home-style bread 2-3 slices
Extra virgin olive oil 2 tbsp
Garlic clove 1
Red chili 1
Rosemary to taste
Salt to taste
Pepper to taste
PREPARATION
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