Styled by Monica Mariano.
Rigatoni with Limburger, Melted Leeks, and Rye Breadcrumbs
If you can’t find limburger, substitute Taleggio. If your bread is fresh, dry it out in a 300°F oven for 15 minutes, then let cool before proceeding with the recipe.
- 1 tablespoon unsalted butter
- 3 leeks trimmed, washed, and sliced into half moons
- Sea salt to taste
- 12 ounces rigatoni
- 4 slices stale rye bread
- 3 tablespoons olive oil
- 2 tablespoons chopped parsley
- 6 ounces limburger cheese chopped
- Freshly ground black pepper to taste
- ►Melt butter in a large skillet over medium heat. Once butter foams, add leeks with a pinch of salt. Stir, reduce heat to medium-low, and cover skillet with a lid. Cook leeks for 15 to 20 minutes, stirring occasionally, until collapsed.
- ►Meanwhile, cook rigatoni according to package directions. Reserve 1 cup pasta water, then drain pasta and set aside.
- ►Pulse bread in food processor until fine crumbs form. Heat oil in a small skillet until shimmering. Add breadcrumbs and a pinch of salt and stir to coat. Cook, stirring, until crumbs turn golden brown, about 5 minutes. Add parsley and stir to combine. Transfer to a small bowl and set aside.
- ►Add cooked rigatoni to skillet with leeks and stir. Add splashes of pasta water until rigatoni is coated and glossy. Add limburger and stir until slightly melted and evenly distributed. Transfer to serving bowls and garnish with herbed breadcrumbs and black pepper.
Photographed by Emily Kan.