Garlic and Leek Ditalini

Recipe View 5 mins Bring a large pot of generously salted water to a rolling boil. (5 minutes)

Recipe View 10 mins Add the ditalini pasta and cook according to package directions, about 8-10 minutes, or until al dente. Reserve about 1/2 cup of pasta water before draining. (10 minutes)

Recipe View 7 mins While the pasta is cooking, melt the butter in a large skillet over low heat. Add the chopped leek and cook until softened and translucent, about 5-7 minutes, stirring occasionally. (7 minutes)

Recipe View 1 mins Add the minced garlic to the skillet and cook for another minute, until fragrant, being careful not to burn it. (1 minute)

Recipe View 3 mins Pour in the heavy cream and bring to a simmer. Let it gently thicken for a few minutes, stirring occasionally. (3 minutes)

Recipe View 2 mins Remove the skillet from the heat and add the cooked, drained ditalini pasta. Toss to coat. Gradually add the grated Romano cheese, tossing continuously until the cheese is melted and the sauce is smooth and creamy. Add a splash of the reserved pasta water if needed to adjust the consistency. (2 minutes)

Recipe View 1 mins Season with freshly ground black pepper and red pepper flakes (if using). Taste and adjust seasoning as needed. (1 minute)

Recipe View Serve immediately, garnished with extra grated Romano cheese.