Spaghetti Al Vino Rosso

1. 1

   Wash the leek and slice it thinly and place it in a pan with the butter.

2. 2

   Saute with the lid on (add a little water if necessary) until soft.

3. 3

   Add wine, nutmeg, sugar and salt.

4. 4

   Let it boil gently, until it thickens.

5. 5

   Homogenize the sauce with an immersion blender.

6. 6

   Cook the pasta al dente.

7. 7

   Drain the pasta and put it in the pan with the 'drunken sauce'.

8. 8

   Sprinkle with grated pecorino and heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.