Ditalini pasta with garlic and leeks

    30 min

    Ditalini pasta, or small tubes, is deliciously prepared with a simple combination of leeks, garlic, cream and Pecorino Romano cheese. Use Parmesan cheese instead if desired. This makes 4 side dishes or starters, or 2 mains.

    40 people made this

    Serves: 4 

    • 225g ditalini pasta
    • 2 tablespoons butter
    • 50g chopped leek
    • 1 clove garlic, minced
    • 120ml double cream
    • 120g freshly grated Pecorino Pecorino Romano cheese
    • 1 pinch black pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a large frying pan over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.

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    Reviews in English (32)


    I made this healthir by using light cream instead of heavy. I also used more leeks and less cheese. Very good and creamy, I will make again!  -  10 Nov 2008  (Review from Allrecipes US | Canada)


    My daughter, who is an excellent cook, served this at Easter. The only change she made was substituting light cream for the heavy cream; it was delicious. I hope she makes it a tradition.  -  09 Apr 2007  (Review from Allrecipes US | Canada)


    Mmmm, I really enjoyed this smooth and creamy pasta side dish. (Hubs not so much, but then that was a given, considering he doesn’t like “stinky” cheeses like Parmesan, Romano, etc. Even so, he still scarfed it right up!) I had an “Autumn Harvest” special blend orzo I wanted to use, so I substituted that for the ditalini. While it obviously gave this dish extra flavor it wouldn’t have had on its own, I have no doubt I would have enjoyed this just as much had I used the ditalini. The leek was a creative and interesting addition that along with the heavy cream and cheese made a really rich and delectable sauce. I served this with “Veal Marsala,” and “Sauteed Green Beans,” both recipes from this website.  -  23 Nov 2011  (Review from Allrecipes US | Canada)