BLACK PEPPER PAPPARDELLE WITH MARSALA CREAM SAUCE

BLACK PEPPER PAPPARDELLE
WITH MARSALA CREAM SAUCE
Courtesy of Eleven Eleven Mississippi’s Trevor Ploeger

SERVINGS
Savory late-summer leeks, heady Marsala wine, salty
goat cheese and black-pepper flecked pasta ribbons
unite in this creamy dish.

1 small leek, trimmed and halved lengthwise
Olive oil
Kosher salt and freshly ground black pepper to taste
6 cups heavy cream
1 cup Marsala wine
1 lb. black pepper pappardelle*
1½ tsp. minced garlic
2 Tbsp. mascarpone cheese
¼ cup goat cheese, crumbled
¼ cup pine nuts, toasted

• Bring a large pot of salted water to a boil.

• Brush the leek halves with olive oil and season
with salt and pepper. In a dry cast-iron skillet over
medium heat, char the leeks, about 1 minute per
side. (Alternatively, roast the leeks 5 to 10 minutes in
a 350-degree oven.) Let cool, then julienne and set
aside.

• In a medium pot over medium-low heat, combine the
heavy cream and wine. Stir occasionally to make
sure the mixture does not scorch. Reduce by half, then
remove from heat and set aside.

• Add the pasta to the boiling water and cook until al
dente, 30 seconds to 1 minute, then drain.

• Coat a large pan with oil and warm over medium
heat. Add the garlic. Saute until fragrant, about
1 minute. Add the reduced heavy cream-wine
mixture and the drained pasta to the pan, stirring
to combine. Add the leeks and mascarpone cheese.
Stir again. Season with salt and pepper to taste.

• Divide the pasta evenly between two warm bowls.
Garnish with the goat cheese and toasted pine nuts.

*Available at Midwest Pasta Co., 2023 Cherokee St.,
St. Louis, 314.772.7560, midwestpastaco.com