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Rigatoni al Porro | Creamy Autumn Pasta with Braised Leeks
(0)
25 min
Quick
Gurkerl Küche
Ein wunderbar aromatisches Pasta-Gericht für den Herbst: Herzhafte Rigatoni verbinden sich mit langsam in Butter und Olivenöl geschmortem Lauch, cremigem Mascarpone, feiner Bio-Zitronenschale und frisch geriebenem Parmesan zu einem unwiderstehlichen Wohlfühlessen.
Ingredients
Preparation method
Preparation
Thoroughly wash the leeks, halve them lengthwise, and cut into thin half-rings. Peel and finely chop the garlic. Wash the organic lemon with hot water, rub dry, and finely grate the zest. Freshly grate the Parmesan.
Instructions
Bring a large pot of generously salted water to a boil. In a wide pan, heat the olive oil together with the unsalted butter over medium heat. Add the sliced leeks, a pinch of salt, cover, and gently braise over low heat for about 10–12 minutes until soft, sweet, and tender.
Cook the rigatoni in the boiling salted water according to the package instructions until al dente. Meanwhile, add the chopped garlic and a pinch of chilli flakes to the braised leeks in the pan and sauté gently for about 1 minute.
Chef's tip
For even more crunch, you can toast some stale white bread or breadcrumbs in a little butter with garlic and sprinkle it over the finished rigatoni as crispy pangrattato before serving.
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