Creamy One-Pot Spaghetti with Leeks

Serving Size: 4
Total Time:

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


  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp chopped chives
  • 0.5 tsp kosher salt, plus more for seasoning
  • 0.75 cup heavy cream
  • 3.75 cup chicken stock
  • 1 Pound spaghetti, noodles broken in half
  • Pinch of crushed red pepper
  • 1 anchovy fillet, drained
  • 1 medium shallot, chopped
  • 2 leeks, white and light green parts only, trimmed and thinly sliced
  • 3 scallions, thinly sliced
  • 5 garlic cloves, minced
  • 0.25 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.

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Recipe Credit: Ashley Rodriguez
Image Credit: Christina Holmes