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
How to Make It
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.
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Aggregate Rating value: 5
Review Count: 5813
Worst Rating: 0
Best Rating: 5
Author Name: Justine Calcina
Review Body: Cooking the pasta in the sauce really makes sense, and helps to lighted up a cheesy pasta. But does 4 1/2 cups of liquid really reduce to a creamy sauce in the time it takes to cook pasta? Using at most two cups in the skillet, adding cheese and bread crumbs at the end.
Review Rating:
Date Published: 2018-01-09
