My F&W
quick save (...)
Creamy One-Pot Spaghetti with Leeks
© Christina Holmes

Creamy One-Pot Spaghetti with Leeks

  • FAST

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

Slideshow: One-Pot Meals

  1. 1 tablespoon extra-virgin olive oil
  2. 5 garlic cloves, minced
  3. 3 scallions, thinly sliced
  4. 2 leeks, white and light green parts only, trimmed and thinly sliced
  5. 1 medium shallot, chopped
  6. 1 anchovy fillet, drained
  7. Pinch of crushed red pepper
  8. 1 pound spaghetti, noodles broken in half
  9. 3 3/4 cups chicken stock
  10. 3/4 cup heavy cream
  11. 1/2 teaspoon kosher salt, plus more for seasoning
  12. 2 tablespoons chopped chives
  13. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  1. In 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, 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.

Suggested Pairing

Floral, juicy Italian white.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.