Penne with Leeks and Tomatoes

Cooking Instructions

Cut off root ends and dark green leaves of leeks. You should have about 1 pound. Cut leeks in half lengthwise and wash well. Cut in half again lengthwise, then cut crosswise at 3/4-inch intervals, discarding any core at the root end.

Heat olive oil in a 12-inch skillet over moderately high heat. Add leeks and season well with salt and pepper. Toss to coat with oil. Saute briskly, stirring often, until leeks soften a little and brown lightly in spots, 6 to 8 minutes. Add tomatoes and continue to cook over brisk heat, stirring almost constantly with a wooden spoon, until tomatoes collapse and begin to form a sauce, 5 to 10 minutes. Mixture will be very thick. Add stock, reduce heat to moderately low and simmer, stirring, until stock is incorporated and reduced slightly, about 3 minutes. Stir in cream and 2 tablespoons of the parsley. Taste and adjust seasoning.

Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving about 1/2 cup of the cooking water. Transfer pasta to a large warm bowl. Add sauce and toss to coat, adding enough of the reserved cooking water to help the sauce coat the noodles nicely. Serve immediately on warm dishes, topping each serving with some of the remaining 1 tbsp parsley. Pass Parmesan at the table.