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Creamy Rigatoni with Leek

By chef Leonhard Wenzel

Rigatoni pasta is coated in a delicate cream sauce with caramelized leek. A simple yet richly flavored dish with a gentle sweetness and creamy texture.

21 min
Easy

3 min prep · 18 min cook

Creamy Rigatoni with Leek
902 kcal · per serving
Protein 28g Carbs 102g Fat 39g
Ingredients

What you will need

4 items · serves 1
  • Rigatoni 125 g
  • Double Cream 100 g
  • Leek 0.5 pcs
  • Italian Hard Cheese 1 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

7 steps · 18 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will start cooking with them shortly 🍝✨

  2. Cook the pasta. Cook the rigatoni in salted water according to the package instructions until al dente, about 10-12 minutes over medium heat

  3. Slice the leek. Clean the leek and cut it into thin strips

  4. Saute the leek. Saute the leek in a pan over low heat for about 3 minutes without browning, until softened

  5. Season and add the cream. Season with salt and pepper, add the cream, and cook over low heat for about 4 minutes

  6. Combine the pasta with the sauce. Add the cooked pasta to the sauce, sprinkle in the Parmesan, and cook over low heat for about 1 more minute so everything comes together

  7. Serve the dish. Serve 🍝🍽️✨

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