Creamy One-Pot Spaghetti with Leeks

LOVE this recipe! So tasty and easy to put together. Fast cleanup too. But oops, ran out of anchovies, so in a pinch I substituted rehydrated porcini mushrooms, using the hydrating water in place of a portion of the chicken stock. Now I can’t decide which version I like better.

I made this for dinner tonight and it came out great! The liquid was just the right amount. Thanks for the recipe!

Cooking the pasta in the sauce really makes sense, and helps to lighted up a cheesy pasta. But does 4 1/2 cups of liquid really reduce to a creamy sauce in the time it takes to cook pasta? Using at most two cups in the skillet, adding cheese and bread crumbs at the end.