I am currently sitting in my living room and the sky is some weird color so I turned on the TV and saw that we in were in a tornado warning. I think that means that I'm supposed to go to the basement or something. Also my husband just called and he is afraid his car windows are about to break from the hail.
I don't exactly have a basement per se, and I don't really want to burrow down into the crawl space so I'm taking my chances and sticking to the couch. I'm daring like that.
Anyways, on Saturday as part of our cooking extravaganza, we made a pasta dish to go with the spinach salad and grilled chicken. We turned to our good friend Ree
since she always been so faithful about only making the tastiest of dishes. I was looking for something simple and flavorful with ingredients that would [mostly] fit in our $50 per week budget.
Enter pasta with prosciutto and leeks. She actually used pancetta but I'm a fatty meat hater. Whew.. glad I got that out of my system. Anyways, this recipe came together like a charm. It was delicious and uncomplicated. We also threw in some grape tomatoes in the very end. Deelightful!Pasta with Prosciutto and LeeksInspired by this recipe from the Pioneer Woman
To make:Cook pasta until it's just done. Drain it, keeping the pasta water just in case you need to thin the sauce a little bit later on. In a separate pan, brown the prosciutto. [I know Ree says to use pancetta but for some reason I'm kind of grossed out by fatty meat. Please don't hate me.] If it seems to need a little extra juice for browning, throw in a tablespoon of butter. After this is browned, add the white and light green parts of the the leeks. Cook these two things for about 5 minutes, until the leeks are soft. Add the cream and cheese. Let the cheese melt slightly, add this sauce and the tomatoes to the pasta and toss to coat. If the sauce seems to thick, slowly add a little bit of the pasta water until it reaches the desired consistency.
- 1 box cooked pasta
- Reserved Pasta Water, If Needed
- 1/2 package of prosciutto, chopped
- 2 whole Leeks, Sliced Thin
- 2 Tablespoon Butter
- 1/2 cup Dry White Wine
- 1/2 cup Heavy Cream
- 3/4 cup shredded parmesan cheese
- 1 cup grape tomatoes