Rigatoni Alicante - cooking recipe

Ingredients

8 Tbsp. (1 stick) unsalted butter
1 large leek, sliced (white part only)
4 plum tomatoes, diced
1/2 c. dry vermouth
8 oz. dried rigatoni
6 oz. cooked crabmeat
salt and freshly ground pepper
1 Tbsp. snipped fresh chives

Preparation

Melt 1 tablespoon butter in large, heavy skillet over low heat.
Add leek; cook until tender, stirring occasionally, about 8 minutes.
Add tomatoes; stir 1 minute.
Increase heat to high. Add vermouth; boil until liquid is reduced by one-third, stirring frequently, about 5 minutes.
Set aside.