Penne with sun-dried tomato and leek sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Penne |
| 3 | mediums | Leeks |
| ½ | cup | Oil-packed |
| Sun-dried tomatoes plus | ||
| 3 | tablespoons | Of the oil |
| 1 | cup | Dry white wine |
| 1 | cup | Heavy cream |
| Salt and pepper | ||
Directions
1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8-10 min. Drain well.
2. Meanwhile, trim the leeks; use the white part only. Halve the leeks lengthwise and rinse very well to remove any grit. Cut crosswise into thin slices.
3. Heat the sun-dried tomato oil in a large frying pan. Add the leeks to the pan and toss to coat with the oil. Cover the pan and cook over medium-high heat for 2 min. Uncover the pan, stir the leeks and cook 1-2 min longer, until they are softened.
4. Add the wine. Increase the heat to high and boil 3 min. Reduce the heat to medium-high. Add the cream and sun-dried tomatoes. Boil until the sauce is slightly reduced and thickened, about 4 min. Season with salt and pepper to taste. Toss the pasta with the warm sauce and serve immediately.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 128
Submitted By DIANE LAZARUS On 12-29-95