PENNE WITH VODKA PUMPKIN SAUCE

Steps:

• In a large sauce pot, combine leeks, olive oil, garlic, and sea salt.
• Cook over medium heat until leeks are very tender and translucent and garlic is soft enough to be easily mashed with a wooden spoon (reduce heat if necessary - do NOT brown!) This will take about 10-15 minutes.
• Turn heat to high and add the vodka and crushed red pepper flakes.
• Reduce the vodka until there is just a thin layer of liquid in the pan and a nice aroma in the air.
• Add the squash (the smaller the dice, the quicker it will cook), the water, and rosemary or sage.
• Simmer 10-20 minutes, adding water if necessary until the squash is soft enough to mash with a wooden spoon or potato masher to create a slightly chunky sauce.
• In the meantime, cook 1 pound dried penne pasta in plenty of boiling salted water until almost tender.
• Scoop the pasta into the sauce pot, adding some of the pasta cooking liquid as needed to maintain the sauce consistency.
• Season with drizzled olive oil, sea salt and freshly ground pepper to taste.
• Stir in the diced mozzarella.
• Serve with grated Stravecchio cheese.