Gratin of Pasta with Leeks and Bacon

This was a recipe from way back: it was supremely popular, I remember, and became quite a perennial in our house and amongst various friends. Now with a little help from Sainsbury’s I am able to present to you the 21st-century cheat’s version. I promise it can be prepared in moments, as the only work involved – if you can bear it – is to slice up a couple of leeks. Go for a really good pasta such as Martelli, which is available from larger Sainsbury stores or by mail order from www.camisa.co.uk

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  Serves 2 generously

Ingredients
6 oz (175 g) pasta (see above)
2 medium leeks
1 x 300 g tub Sainsbury’s Leek and Fontal Sauce(or any supermarket Fresh Cheese Sauce)
1 x 130 g double pack of pancetti cubetti (Italian cured bacon)
1 x 250 g ball mozarella
1 x 60 g tub ready-grated Parmesan
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F, 190°C.

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Equipment
You will also need a heatproof gratin dish (I used an Apilco dish 7½ x 7½ inches/19 cm x 19 cm) base measurement).

This recipe first appeared in You magazine.

Method

First put a large pot with 4 pints (2.25 litres) of water in it on to boil. Then begin with the only real work you’ll have to do and that’s trim most of the green part off the leeks, slit them lengthways to halfway down, and fan out the layers under a cold running tap to get rid of any grit. Now slice them in halves lengthways all the way down and slice the halves into small squares about the size of your thumbnail. Next cut the mozzarella into slices and those slices into halves. When the water boils, add salt and throw in the pasta – a timer would be useful here as it only needs 6 minutes. Meanwhile heat up a solid, medium frying pan (no fat in it) and when it’s good and hot, add the pancetta and let it cook in its own fat for about 5 minutes, shaking the pan from time to time. Then add the leeks, stir well and let these cook for a further 5 minutes. When the pasta has had its time, drain it in a colander, then tip it swiftly back into the saucepan, leaving a little moisture still clinging to it. Stir in the Leek and Fontal Sauce, followed by the leeks and pancetta plus half the grated Parmesan and a good seasoning of salt and pepper. After a good old stir, tip the lot into a heatproof gratin dish (I used an Apilco dish 7½ x 7½ inches/19 cm x 19 cm) base measurement). Scatter the slices of mozzarella over the top followed by the rest of the Parmesan and bake in the oven on a high shelf for 20 minutes. (Note: if you would like to make this ahead of time, it will need 30-40 minutes in the oven to heat through from cold). We served this with a plain lettuce and rocket salad with cubes of avocado in it and, of course, something very Italian and red to drink. *How To Cheat Hero Ingredient:* * 1 x 300 g tub Sainsbury’s Leek and Fontal Sauce ]

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