3/4 pound gf penne 2 small leeks 1/2 garlic clove, minced 6 Tablespoons butter 1/2 cup gf beef stock 1/2 cup cream 1 teaspoon salt Freshly ground pepper 3/4 cup Parmesan Regianno cheese, grated 2 Tablespoons chives, chopped
Cook the penne in salted, boiling water until al dente. Cut the leeks in half lengthwise and wash grit away. Cut leeks across in thin strips. In a large, heavy skillet heat the butter over medium heat. Saute the garlic and leeks for 2-3 minutes. Add the beef stock, bring to a boil and reduce by half. Stir in the cream. Season with salt and pepper. Stir in the Parmesan Regianno cheese. Drain the pasta and mix with the sauce. Transfer to plates and sprinkle with chives. Serve immediately.