Creamy One-Pot Spaghetti with Leeks

By Ashley RodriguezPublished: Mar 18, 2014

5

1 Rating

Yields:

4

Total Time:

30 mins

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Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.

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Ingredients

1 Tbsp.
extra-virgin olive oil
5
clove garlic
3
scallions
2
leeks
1
medium shallot
1
anchovy fillet
1
pinch crushed red pepper
1 lb.
spaghetti
3 3/4 cups
chicken stock
3/4 cup
heavy cream
1/2 tsp.
kosher salt
2 Tbsp.
Chopped chives
1/4 cup
Freshly grated Parmigiano-Reggiano cheese

Directions

1. Step 1In a pot, heat the olive oil. Add the garlic, scallions, leeks, and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, about 6 minutes. Add the anchovy, crushed red pepper, spaghetti, stock, cream, and the 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in the chives and 1/4 cup of cheese; season with salt. Serve the pasta with extra cheese on the side.
  
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