Ingredients (Serves 4):

• 320 g. pasta
• 200 g. leeks
• 2 tbs butter
• Nutmeg
• 250 ml red wine
• Salt
• Pepper
• 70 g. pecorino romano cheese (50 g. grated and 20 g. in flakes)

Preparing:

1. Cook the pasta in plenty of boiling salted water.
2. Clean the leek and slice it finely. Melt the butter in a pan and saute the leek over medium heat until softened.
3. Add red wine, salt, black pepper and grated nutmeg to taste. Let it cook for a few minutes on a high flame to evaporate the wine.
4. Pour the mixture into a blender and process it until creamy. Drain the pasta and season with the sauce, adding a little cooking water.
5. Add the grated and flaked pecorino.