Summary

Ingredients

• 250 g spahetti
• Salt water
• Oil or other fat
• 1 leek
• 3 tablespoon tomato paste
• 250 ml cream or Cremefine
• salt and pepper
• Celery salt
• broth, instant
• curry
• turmeric
• Cinnamon powder
• cheese, grated

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Instructions

1. Cook the spaghetti al dente in plenty of salted water. In the meantime, cut the leek into fine rings and then rinse clean and drain well.
2. Heat the oil or other fat in a larger saucepan and add the leek. Stir and sweat everything for about 5 minutes. Then add the tomato paste and sweat briefly.
3. Deglaze with cream or Cremefine and stir vigorously so that the tomato paste dissolves. Now add a little of the pasta water to the sauce so that it becomes a little thinner. The exact amount of water varies at the cook`s discretion.
4. Season the sauce with the spices. When it comes to the amount of spices, it is up to you how you apply the ratio. I mostly take equal parts of everything. I am only very frugal with cinnamon. Depending on your preference, the spices can of course also be exchanged or supplemented.
5. Drain the spaghetti and mix well with the sauce and serve. If you want, you can sprinkle the pasta with grated cheese or bake everything briefly with cheese in the oven.