Creamy Rigatoni with Charred Leek, Sautéed Apple and White Cheddar with Walnut and Crispy Sage

Instructions

1. 1

   1. Bring a large pot of water to a boil and add 5 g salt. Cook the rigatoni until al dente according to the package, usually 10-12 minutes. Reserve 240 ml (1 cup) of the pasta water and drain the pasta.

2. 2

   2. Meanwhile, heat a large skillet over medium-high heat. Add the walnuts and toast for 2-3 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   3. In the same skillet, add 1 tbsp olive oil and 15 g (1 tbsp) butter. Add the sage leaves and fry for 30-45 seconds until crisp, without burning. Transfer the sage to a paper-lined plate and keep the flavored fat in the skillet.

4. 4

   4. Add the remaining olive oil to the skillet and keep over medium-high heat. Add the leek and cook for 6-8 minutes, stirring occasionally, until very tender with charred edges. Stir in the garlic and cook 30 seconds more.

5. 5

   5. Add the green apple, 1 g salt, and black pepper. Sauté for 3-4 minutes until the apple softens slightly but still holds some shape. Reduce the heat to medium.

6. 6

   6. Pour in the heavy cream and hot vegetable broth. Simmer gently for 2 minutes. Add the white cheddar gradually, stirring, until melted. Stir in the lemon zest and 1 tbsp lemon juice.

7. 7

   7. Add the drained rigatoni to the sauce and toss well. If the sauce is too thick, add some of the reserved pasta water little by little until creamy and glossy. Taste and adjust with the remaining salt if needed.

8. 8

   8. Serve immediately and finish with the toasted walnuts and crispy sage on top. If you want to keep it warm briefly before serving, place it in a 200°F / 95°C oven for up to 5 minutes, tightly covered, so it does not dry out.