To make the breadcrumbs for the pasta, you'll need: Ramsay notes in his cookbook that the breadcrumbs are optional, but after trying the pasta myself I definitely recommend taking this extra step. It was the first time I made fresh breadcrumbs, and it couldn't have been easier.
I should note that Ramsay recommends prepping your shallots and garlic while the olive oil is heating up in the pan and slicing your leeks right before you add the pasta. But I'm still quite slow at chopping veggies, so I got my prep out of the way first so I wouldn't be stressed about burning anything. I also let my leek slices soak in a bowl of cold water to ensure they were fully clean.
I placed my Dutch oven over medium-high heat and added two tablespoons of olive oil. Then I added my shallots and garlic to the pan.I allowed the shallots and garlic to cook for two minutes, stirring regularly. I stirred to separate the pasta and allowed the penne to cook until it was al dente. Since I chose penne, my pasta didn't cook in the speedy two minutes that Ramsay recommends for fusilli. But just make sure to follow the instructions on your box and the noodles will taste great.I allowed my sauce to come to a boil. I reduced the sauce to a simmer until I was ready to serve.To reduce cooking time, I had a lot of pans going at once on the stove.
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