Barilla® Penne Rigate

with Ham and Leeks

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Ingredients for 4 people

  • 1 box Barilla® Penne
  • 8 3/4 ounces ham, cut into 2 slices
  • 2 leeks
  • 3 1/2 tablespoons white wine
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • 2 tablespoons + 2 teaspoons 100% Italian Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 1/2 tablespoons flour
  • 2/3 cup milk
  • Salt to taste
  • Nutmeg to taste

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  • Prepare the Béchamel sauce: 
    Melt butter in a saucepan and stir in sifted flour. Cook for 1 minute, whisking constantly. Add milk in a stream and bring to a boil, whisking constantly. Season with salt and nutmeg to taste. Cook for a few minutes until thick.
  • Clean leeks and discard green part. Cut in half lengthwise and each half into 1/8-inch slices. Cut ham into 1/4-inch cubes. Heat oil in a pan over medium heat and sauté leeks for 2 minutes. Add ham and cook for 2 more minutes, stirring.
  • Pour in wine, allow to evaporate completely and continue cooking for another 5 minutes. Season with salt and pepper.
  • Boil pasta in plenty of salted water according to package directions.
  • Drain and toss with the leek sauce, warm Béchamel sauce and Parmigiano. Serve immediately.
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