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Baked Pasta and Leeks With Anchovy Cream

4.3

(109)

Baked Pasta and Leeks With Anchovy Cream recipe
Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Yes, you are going to use a whole tin of anchovies here (Test Kitchen director Chris Morocco suggests Cento or Roland). No, it won’t be too much. Anchovies, cream, leeks, and Parmesan do magical things when baked with pasta. Anchovies bring more than just salt to the table; they add loads of umami to this rich and creamy dish.

Recipe information

  • Yield

    4 - 6 Servings

Ingredients

1

lb. short pasta (such as rigatoni, penne, or conchiglie)

Kosher salt

¼

cup extra-virgin olive oil

3

large leeks (about 1½ lb.), white and pale green parts only, trimmed, sliced ½" thick

15

oil-packed anchovies, drained (from a 1.5-oz. tin)

6

garlic cloves, thinly sliced

1

tsp. mild red pepper flakes or ½ tsp. crushed red pepper flakes

Freshly ground black pepper

2

cups heavy cream

3

oz. Parmesan, finely grated, plus more for serving

1

10-oz. bag frozen baby peas, thawed in warm water, drained

Preparation

  1. Step 1

    Preheat oven to 400°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain and set aside.

    Step 2

    Meanwhile, heat oil in a large Dutch oven or large high-sided skillet over medium. Add leeks; season with a couple pinches of salt. Cover and cook, stirring occasionally, until tender and golden around the edges, 6–8 minutes. Uncover and add anchovies, garlic, red pepper flakes, and several grinds of black pepper. Cook, stirring occasionally, until anchovies are disintegrated and garlic is tender, about 5 minutes.

    Step 3

    Add cream and 3 oz. Parmesan. Bring to a simmer; season with salt and black pepper (it should taste a bit salty because the pasta will absorb some seasoning as it bakes). Add peas and reserved pasta and toss gently to coat; top with more Parmesan. Transfer pasta to oven; bake until top is crisp and cream is bubbling around the edges, 25–30 minutes. Let cool slightly before serving.

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Reviews (109)

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  • So heavy and salty wtf.

    • Anonymous

    • 3/21/2021

  • This is sooo yummy

    • Cristine Q

    • Cleveland

    • 3/22/2021

  • Looks great, haven’t made it but will. I understand why the salt content may be too much for some folks; it’s the combination of anchovies and Parmesan. I suggest substituting mozzarella for all or some of the Parmesan cheese.

    • DanR

    • Bermuda

    • 3/23/2021

  • This was so good. I baked it with mozzarella for less time in the oven.

    • Anonymous

    • 3/25/2021

  • I haven't made it, but I can taste it already. It's coming soon to my kitchen. As an avid cook and cookbook author I imagine a dish and make it the next day before I forget. I know this one will be delicious!

    • Digna Irizarry Cassens

    • San Germán, Puerto Rico

    • 3/25/2021

  • Yummy As for the salt issue...there is LOTS in the non-pasta ingredients. So boil the pasta in plain water...no salt. And it will be perfect

    • johnny

    • ontario

    • 3/26/2021

  • No, I won’t be making this. It sounds like a bunch of ingredients that are not made for each other. It would be divorce at first taste.

    • Anita

    • Phoenix, AZ

    • 3/26/2021