Best 3 Caramelized Shallot Pasta Recipes
Indulge in a symphony of flavors with our caramelized shallot pasta recipes, a culinary journey that takes you through a world of sweet, savory, and umami delights. Embark on a culinary adventure with our classic caramelized shallot pasta, where tender shallots are caramelized to perfection and tossed with al dente pasta, creating a harmonious balance of flavors. For a touch of sophistication, try our creamy caramelized shallot pasta, where a velvety sauce made with shallots, cream, and Parmesan cheese envelops the pasta in a rich and indulgent embrace. If you're craving a vegetarian feast, our caramelized shallot and asparagus pasta is a delightful option, where crisp asparagus and caramelized shallots come together in a symphony of textures and flavors. And for those who love a spicy kick, our caramelized shallot and chorizo pasta is a fiery delight, where succulent chorizo and caramelized shallots dance together in a tantalizing tango of flavors.
Let's cook with our recipes!
CARAMELIZED SHALLOT PASTA
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
- Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
- Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
- To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
- In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.
CARAMELIZED GARLIC AND SHALLOT PASTA
Caramelizing the garlic mellows and sweetens its flavor, so you can use more than you might expect.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Heat butter in a large skillet over medium-low heat. Add shallots and garlic cloves, stirring to coat. Sprinkle with sugar, 1 teaspoon salt, and the pepper, and stir to combine. Cook until very soft and golden, about 1 hour, adding water 2 tablespoons at a time if the pan seems dry.
- Using a slotted spoon, transfer garlic and shallots to a bowl, and set aside. Add chicken stock, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stirring occasionally, until the mixture is reduced by one quarter, 2 to 4 minutes. Remove from heat, return garlic and shallots to pan, and keep warm while cooking pasta.
- Bring a large saucepan of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes.
- Drain pasta, and return to saucepan. Stir in remaining 1/2 teaspoon salt, reserved garlic and shallots, and sauce. Cut basil leaves into thin strips. Divide the pasta and sauce among six serving bowls, and serve immediately garnished with basil and shaved Parmigiano-Reggiano.
Nutrition Facts : Calories 389 g, Cholesterol 14 g, Fat 7 g, Fiber 2 g, Protein 15 g, Sodium 694 g
CARAMELIZED SHALLOT PASTA
Categories Pasta Casserole/Gratin Dinner Fry Vegetarian
Number Of Ingredients 9
Steps:
- 2. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
- 3. Add tomato paste and season with s & p. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from the heat and transfer about half of the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
- 4. To serve, cook pasta until very al dente (more than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
- 5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and papper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes if you like.
- 1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high heat. Add shallots and thinly sliced garlic, and season with s & p. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
Tips:
- Choose the Right Shallots: Select firm and plump shallots without any blemishes or bruises. Medium-sized shallots work best for caramelizing.
- Slice Shallots Thinly: Use a sharp knife to slice the shallots thinly and evenly. This will help them caramelize evenly and quickly.
- Use a Wide Pan: A wide pan or skillet will allow the shallots to spread out in a single layer, promoting even caramelization.
- Be Patient: Caramelizing shallots takes time and patience. Cook them over low to medium heat, stirring frequently, until they turn a deep golden brown.
- Deglaze the Pan: To add extra flavor and depth to the sauce, deglaze the pan with a splash of white wine, chicken broth, or even balsamic vinegar before adding the pasta and cream.
Conclusion:
Caramelized shallot pasta is a simple yet flavorful dish that can be easily made at home. With just a few pantry staples and some patience, you can create a delicious and elegant meal that will impress your family and friends. Serve it as a main course or as a side dish with grilled chicken, fish, or steak. Enjoy!
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