Paul Flynn: Bucatini, leeks, mortadella and pecorino Romano

Serves: 2
Course: Main
Cooking Time: 15 mins
  • 80g butter
  • 6 fresh sage leaves
  • 1tbs sherry or red wine vinegar
  • 200g bucatini, or your favourite pasta
  • 1 leek, washed and chopped
  • Salt and black pepper
  • 4 slices of mortadella
  • Pecorino or Parmesan, grated or shaved

1 Put the butter into a pot over a low to medium heat. Let it melt and bubble. After three minutes or so it will start to foam, and the colour will change to a golden amber.

2 Immediately remove from the heat and add the sage leaves. Carefully swirl the sage around, then add the vinegar and set aside.

3 Cook the pasta as per instructions, but for the last two minutes add the leeks and cook until soft.

4 Drain, leaving a little water in the pan, then return the pasta to the pot with the sage butter. Season.

5 Serve straight away with the mortadella on the side and the cheese sprinkled generously over the top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford