Romanoff pennine with leeks

Author: Nicolas Moreau, le cuisinier paresseux
Pennine Romanoff aux poireaux
Preparation 10
Baking 22
Portions 4
Freezing No


  • 1 package of pennine cooked with instruction from package
  • Leeks and vodka sauce :
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 package (798 ml) of Italian diced tomatoes
  • 250 ml (1 cup) of 15% cooking cream
  • 45 ml (3 tablespoons) of olive oil
  • 1 package (227 gr) of minced Paris mushrooms
  • 4 prosciutto slices sliced into small strips
  • 4 chopped garlic cloves
  • 30 ml (2 tablespoons) of basil pesto
  • 45 ml (3 tablespoons) of grated parmesan cheese
  • 1 to 2 oz of vodk
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

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  • In a large pan at high heat, brown prosciutto in a bit of olive oil until crispy.
  • Add sliced leeks and brown 2 to 3 minutes.
  • Add mushrooms, garlic and continue cooking few minutes whil stirring.
  • Add tomato package, cream, pesto, parmesan and salt and pepper. Then lower of an half the heat and thicker the sauce until obtaining a smooth consistency while stirring from time to time.
  • Perfume with vodka. Mix pastas and serve.

Chef's notes

A sauce with leeks, perfumed with vodka over pastas, it's a winner!!!