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Rigatoni with Creamy Leeks, Mushrooms and Pecorino Cheese
Mild sweet leeks are available year round but their peak season begins in the fall. Trim off the root end and green leaves, and use only the tender white part. Be sure to wash thoroughly as leeks can be gritty. Mushrooms, like leeks, are grown in dirt. Although some cooks prefer to gently wipe mushrooms, I always wash them in cold running water, patting them dry afterward with a paper towel.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4-6
3 tbsp butter
1 tbsp extra virgin olive oil
4 – 5 large leeks, cleaned, trimmed and sliced
1 lb cremini mushrooms, cleaned and sliced
1 cup chicken broth
1/4 cup white wine
1 cup heavy cream
Salt, pepper and nutmeg to taste
1 lb rigatoni, cooked al dente
1 cup grated Pecorino Romano
1 large chunk Pecorino Romano for garnish
Method/Steps
1. In large skillet, heat butter and olive oil. Sauté leeks and mushrooms until softened. Add chicken broth and wine. Bring to a boil, reduce heat and simmer, covered, 15 minutes or until leeks and mushrooms are tender. Stir in cream, salt, pepper and nutmeg.
2. Toss leek and mushroom sauce with cooked rigatoni. Stir in 1 cup finely grated Pecorino Romano. Arrange on a platter. Using a grater or vegetable peeler, shave slender tendrils of Pecorino Romano on top.
Wine and Spirits Match
Try a Chardonnay from the Maconnais for an excellent partnership with the creamy sauce.