Baked Pasta with Leeks and Anchovy Cream
 
 
Makes 6 servings
Ingredients
  • 12 ounces rigatoni
  • 3 tablespoons olive oil
  • 3 leeks (white and light green parts only), halved lengthwise and then cut crosswise into ½"-thick pieces and rinsed
  • kosher salt, to taste
  • 11 anchovy fillets in oil, removed from oil
  • 4 garlic cloves, thinly sliced
  • ¾ teaspoon Aleppo pepper
  • ½ teaspoon freshly ground black pepper, plus more, to taste
  • 1½ cups heavy cream
  • ¾ cup + 2 tablespoons finely grated Parmesan cheese, divided
  • 2 cups frozen peas, thawed
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and transfer to a large bowl.
  2. Preheat oven to 400 degrees.
  3. In the same pot used to cook the pasta, heat olive oil over medium heat. Add leeks, season with salt, cover and cook, stirring occasionally, until they start to brown, about 8 minutes.
  4. Add anchovies, garlic, Aleppo pepper and black pepper and cook, stirring often, for 5 minutes.
  5. Add heavy cream and ¾ cup Parmesan cheese and bring to a simmer. Remove from heat and add cooked pasta and peas; stir to combine. Season with additional salt and pepper to taste. Transfer mixture to a greased 9" square baking dish.
  6. Top with remaining 2 tablespoons Parmesan cheese and bake for 25 minutes or until the top is golden brown. Remove from the oven and let cool for 10 minutes.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/baked-pasta-with-leeks-and-anchovy-cream/