Description
This caramelized shallot pasta recipe delivers a savory and sweet flavor profile with perfectly golden, jammy shallots simmered in a rich sauce made from tomato paste, garlic, white wine, and Parmesan. It’s a comforting and elegant Italian-American main course that’s easy enough for a weeknight meal yet impressive enough for guests. The pasta is tossed vigorously in the luscious shallot sauce until every strand is glossy and flavorful, enhanced with fresh herbs and a touch of lemon for brightness.
Ingredients
Scale
Pasta
- 12 ounces spaghetti, linguine, or bucatini
Sauce
- 6 large shallots, thinly sliced (about 2 cups)
- 1/3 cup extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine or chicken/vegetable broth
- 1 cup pasta water reserved (use as needed)
- 1 teaspoon balsamic vinegar (or 1/2 teaspoon sugar for balance)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley or basil
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice (optional but great)
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, then drain the pasta.
- Caramelize shallots: While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add sliced shallots and 1/2 teaspoon salt. Cook, stirring often, for 15 to 20 minutes until shallots are deeply golden and jammy. Lower heat if they begin to brown too quickly.
- Add aromatics: Stir in crushed red pepper flakes and minced garlic. Cook for 30 seconds until fragrant.
- Incorporate tomato paste: Add tomato paste and cook for 1 minute, stirring constantly until it darkens slightly.
- Deglaze and reduce: Pour in white wine or broth. Simmer for 2 to 3 minutes, scraping up browned bits, until liquid is reduced by about half.
- Finish sauce base: Add 1/2 cup reserved pasta water and remaining 1/2 teaspoon salt. Simmer for 1 minute. Stir in balsamic vinegar (or sugar) and reduce heat to low.
- Toss pasta in sauce: Add drained pasta to skillet. Toss vigorously, adding more pasta water a splash at a time, until sauce is glossy and clings to noodles.
- Final touches: Turn off heat. Toss in Parmesan cheese, fresh herbs, and lemon zest/juice if using. Taste and adjust seasoning with salt, pepper, and red pepper flakes as desired. Serve immediately with extra Parmesan cheese.
Notes
- Slice shallots evenly for uniform caramelization.
- For a richer sauce, use all butter or add an extra tablespoon at the end.
- Add protein such as shredded rotisserie chicken or sautéed shrimp for a more substantial meal.
- Incorporate baby spinach or sautéed mushrooms for a vegetarian boost and extra nutrients.
- Leftovers can be stored refrigerated for up to 3 days; reheat gently with a splash of water to loosen the sauce.
