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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love this recipe because it is simple and easy to prepare and always strikes a 5 stars. I got this recipe from my friend and great host Annalisa. Tip: always keep a cup of cooking water aside, you can add it when heating the pasta to prevent it from drying out. Tip: wines suitable for this recipe: Merlot, Barbera, Brunello, Chianti or Barbaresco. Tip: Take a portion of linguine with a large fork and roll them up against a ladle to make a nest. Place the pecorino shavings on top. Wines suggested by Giovanni Miriano, lawyer by chance… wine taster by vocation! - Alto Adige, St. Magdalener Huck Am Bach - Cantina produttori di Bolzano: any year is fine, this is a light red made with schiava and lagrein grapes. It is a perfumed and fruity easy-drinking wine (€12,00). - Foradori 2009 Teroldego. A red wine with a hint of ripe fruits of the forest: blackberry, blueberry and blackcurrant. 2009 is the best year ever (€ 14/17). Ingredients:
30 g butter |
1 leek |
400 ml red wine |
400 g spaghetti, alla chitarra |
50 g grated pecorino romano cheese, shavings |
pecorino cheese, shavings |
salt & pepper |
ground nutmeg |
1 teaspoon sugar |
Directions:
1. Wash the leek and slice it thinly and place it in a pan with the butter.
2. Sauté with the lid on (add a little water if necessary) until soft.
3. Add wine, nutmeg, sugar and salt.
4. Let it boil gently, until it thickens.
5. Homogenize the sauce with an immersion blender.
6. Cook the pasta al dente.
7. Drain the pasta and put it in the pan with the ‘drunken sauce’.
8. Sprinkle with grated pecorino and heat.
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