Spaghetti Al Vino Rosso - cooking recipe

Ingredients

30 g butter
1 leek
400 ml red wine
400 g spaghetti, alla chitarra
50 g grated pecorino romano cheese, shavings
pecorino cheese, shavings
salt & pepper
ground nutmeg
1 teaspoon sugar

Preparation

Wash the leek and slice it thinly and place it in a pan with the butter.
Saute with the lid on (add a little water if necessary) until soft.
Add wine, nutmeg, sugar and salt.
Let it boil gently, until it thickens.
Homogenize the sauce with an immersion blender.
Cook the pasta al dente.
Drain the pasta and put it in the pan with the 'drunken sauce'.
Sprinkle with grated pecorino and heat.