Name: Creamy One-Pot Spaghetti with Leeks
Total time: 30 min
Ingredients: 1 tablespoon extra-virgin olive oil; 5 garlic cloves, minced; 3 scallions, thinly sliced; 2 leeks, white and light green parts only, trimmed and thinly sliced; 1 medium shallot, chopped; 1 anchovy fillet, drained; Pinch of crushed red pepper; 1 pound spaghetti, noodles broken in half; 3 3/4 cups chicken stock; 3/4 cup heavy cream; 1/2 teaspoon kosher salt, plus more for seasoning; 2 tablespoons chopped chives; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Creamy One-Pot Spaghetti with Leeks

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8 Reviews

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

Ashley Rodriguez

Updated on December 6, 2023

Frequently asked questions

Are you supposed to break spaghetti in half?

When boiling up a pot of spaghetti in salted water alone, the answer is a hard no, you shouldn't break the noodles in half. That's according to Italian tradition; not only is it considered bad luck to break the pasta, but it also interferes with how spaghetti is intended to be eaten, which is twirled around the fork. This recipe, in the spirit of ease and efficiency, is unconventional in that it does ask you to break the spaghetti. But that's for good reason: Since everything comes together in one pot, it's important that the mixture is homogenous (i.e., no noodle ends sticking out!) to ensure it's cooked evenly.

What is the easiest way to clean leeks?

If you've cooked leeks before, you know they can be a dirty bunch. That's because a good portion of the vegetable is covered in soil while they're growing, so grit gets trapped in their layers. Happily, cleaning leeks is not difficult. For this pasta with leeks, start by rinsing the leeks whole under running water, wiping away any visible debris. Then, cut them as you would a scallion by trimming off the bottom end and slicing thinly crosswise, stopping when you get to the dark green section. Add the chopped leeks to a bowl of cold water and gently agitate to release any additional dirt, which will sink down in the water. Scoop out the chopped leeks and they're ready to use.

Note from the Food & Wine Test Kitchen

This gorgeously simple leek pasta recipe is definitely one to keep on hand. It's incredibly easy and luxurious; make it once and we're sure you'll reach for it often, putting your own spin on it each time. Not only is it table-ready in just 30 minutes, but it all comes together in one pan to make clean-up a breeze.

Suggested pairing

Match this leek pasta with a floral, juicy Italian white.

Ingredients

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

Directions

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 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.

Originally appeared: April 2014