Spicy Tomato and Leek Sauce
This spicy tomato and leek sauce works well on any type of pasta, but I love it on a big pasta shape, like paccheri or rigatoni.
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Servings: 4
Calories: 555kcal
Ingredients
- 1 pound pasta (of your choice)
- 2 teaspoons neutral oil
- 2 tablespoons butter
- 2 leeks (trimmed, rinsed, and thinly sliced into rounds)
- 1½ pounds cherry tomatoes (or 1 or 2 15-ounce cans crushed or diced tomatoes)
- 5 cloves garlic (peeled and thinly sliced)
- 2 cups vegetable stock (more or less, as needed)
- 1 teaspoon crushed red pepper (more or less, as needed)
- Salt and pepper to taste
- Fresh minced parsley (optional, for serving)
Instructions
Prepare the Pasta:
- Bring a large pot of water to boil. 10 minutes before the sauce finishes simmering, add the pasta and cook to package instructions. Reserve ¾ cup pasta cooking water. Drain.
Start the Sauce:
- In a wide pot, heat the neutral oil over medium heat. Add the butter. Once frothy, add the leeks and cook for 5 minutes until just beginning to soften.
- Add the tomatoes and turn the heat to medium-high. Once the tomatoes begin to blister and burst, add the garlic and stir, gently breaking up the tomatoes. Season with salt and pepper.
Simmer the Sauce:
- Pour in the vegetable stock and bring to a boil. Reduce heat and season with crushed red pepper. Simmer for 25-30 minutes until thickened and reduced. If the sauce has too much liquid, turn the heat to a low boil to continue reducing it to a jammy consistency. Taste and season again to your preferences.
Sauce the Pasta:
- Add the pasta cooking water to the pot and stir to incorporate. Add the pasta and cook for 1-2 minutes, tossing gently, until all the pasta is coated with the sauce. Turn off the heat.
To Serve:
- Divide the pasta between shallow bowls and garnish with parsley and a drizzle of extra virgin olive oil, if desired. Enjoy!
Nutrition
Calories: 555kcal | Carbohydrates: 101g | Protein: 20g | Fat: 9g | Sodium: 129mg | Fiber: 6g | Sugar: 9g | Vitamin C: 45mg
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