Thin Spaghetti with Leeks, Shallots and Red Onions

Spaghettnii al Sugo di Cipolle Varie

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Onions make a luscious sauce for pasta and this combination is delicious. Be patient and wait for the onions to cook down until they are almost creamy in consistency.


  • 12 ounces leeks,
  • 6 tablespoons extra virgin olive oil
  • ¼ cu


  1. Trim the tough green tops of the leeks. Cut off the root and slice in half crosswise. Cut into very thin long strips. Place in a bowl with cold water and swish them around to loosen any dirt
  2. Put the olive oil and shallots in a 12-inch skillet and place over medium heat