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

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