Last night, I embarked on a culinary adventure with this pasta recipe, where caramelized shallots and garlic created a deeply savory base that married beautifully with the subtle tang of red wine vinegar. As the rich aroma filled my kitchen, I found the finishing touch of grated Parmesan and fresh parsley brought an irresistible elegance to this comforting dish, making it a truly memorable experience.
The rich flavor profile of Caramelized Shallot Pasta is something I adore. The shallots’ sweetness balances perfectly with the tang of red wine vinegar and a hint of red pepper flakes.
That balance is such a beautiful harmony. I also love how the umami of this dish is further enhanced by garlic and melds with the tomato paste.
My favorite part of the dish is the nutritional boost you get from the good fats in the extra-virgin olive oil.
Caramelized Shallot Pasta Recipe Ingredients
- Shallots: Sweet and subtly pungent, they caramelize to a rich flavor.
- Garlic: Aromatic, adds depth and a healthful boost.
- Olive Oil: Heart-healthy, provides smoothness and richness to the dish.
- Tomato Paste: Concentrated umami for depth and color.
- Red Pepper Flakes: Adds heat and a spicy kick.
- Parmesan Cheese: Nutty, savory, and enhances the pasta’s creaminess.
- Red Wine Vinegar: Tangy, balances the sweetness of caramelized shallots.
- Parsley: Fresh and bright, adds a vibrant finish.
Caramelized Shallot Pasta Recipe Ingredient Quantities
- 6 large shallots
- 5 garlic cloves
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper
- Red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1 pound pasta (such as spaghetti or bucatini)
- Freshly grated Parmesan cheese, for serving
- 1/2 cup chopped fresh parsley
- 2 tablespoons unsalted butter
- 3 tablespoons red wine vinegar
How to Make this Caramelized Shallot Pasta Recipe
1. Thinly slice the shallots and garlic cloves after peeling them.
2. In a large skillet over medium heat, warm the olive oil. Toss in the shallots, and season them with salt and black pepper. Cook the shallots, stirring often, until they reach a deep golden hue and are thoroughly caramelized, around 20-25 minutes.
3. In a bowl, mix together the minced garlic, the red pepper flakes, and the tomato paste. In a saucepan, heat some oil over medium heat. Add the garlic and tomato paste mixture and stir to combine. Cook until the garlic is fragrant and the tomato paste darkens, about 2 minutes.
4. Add the red wine vinegar to the pan, and with a wooden spoon, scrape up any browned bits on the bottom of the skillet.
5. In the meantime, boil a large pot of water seasoned with salt. Cook the pasta in the boiling water according to package directions for about 8 minutes or until it has an al dente texture—the pasta should be tender yet firm to the bite. Save 1 cup of the water used to boil the pasta. Drain the pasta in a colander.
6. Combine the cooked pasta with the shallots and garlic. Toss in the skillet to thoroughly coat the pasta with the caramelized bits.
7. Mix in the unsalted butter and slowly mix in the reserved pasta water until the sauce blankets the pasta uniformly.
8. Take the skillet off of the heat and combine the freshly grated Parmesan cheese into the mixture, stirring until it has melted and fully amalgamated with the pasta.
9. Mix in the chopped fresh parsley and toss to distribute evenly.
10. Serve right away, and feel free to add more Parmesan cheese and some red pepper flakes for a little extra kick.
Caramelized Shallot Pasta Recipe Equipment Needed
1. Chef’s knife
2. Cutting board
3. Large skillet
4. Medium bowl
5. Saucepan
6. Wooden spoon
7. Large pot
8. Colander
9. Measuring spoons
10. Measuring cups
11. Grater
FAQ
- Can I use onions instead of shallots?Certainly, you can replace shallots with onions, but the flavor will be less refined. Replace the shallots with about 3 medium-sized onions.
- Is there a substitute for red wine vinegar?Substitute white wine vinegar or apple cider vinegar for red wine vinegar.
- What kind of pasta works best?You can use long pasta such as spaghetti or bucatini for this recipe, but fettuccine or linguine works well too.
- Can I make this recipe vegan?Indeed, skip the cheese and butter. Use a substitute for the Parmesan that is suitable for vegans, along with a butter that is plant-based, in place of the dairy versions.
- How spicy is this recipe?The spiciness of the dish is determined by the quantity of red pepper flakes used. You can tailor it to your taste or completely eliminate them for a dish with no heat.
- What can I use as a garnish?Brightly flavored and colored, fresh parsley makes an excellent garnish. But if you want to use something else and still look good, go ahead and use basil or chives.
Caramelized Shallot Pasta Recipe Substitutions and Variations
Substitute for shallots: red onions, sweet onions
Cloves of garlic: Replace with garlic powder (1/8 teaspoon for each clove) or chopped garlic.
Red pepper flakes are:
CAYENNE PEPPER. Add a pinch of this spicy powder, and keep in mind that it’s less smoky than red pepper flakes.
HOT SAUCE. Add a tasty splash of hot sauce instead.
Extra-virgin olive oil: Substitute with avocado oil or grapeseed oil.
Parmesan cheese can be replaced with a few different options. You could try using Pecorino Romano, which is a good stand-in because it, too, is a hard cheese with a grainy texture. Like Parmesan, Pecorino is made from cow’s milk, but the flavor is definitely stronger and saltier. If you’re looking for a non-dairy option, consider using nutritional yeast, which has a slightly nutty flavor and is also much lower in sodium.
Pro Tips
1. Shallot Perfection: Ensure the shallots are thinly sliced for even caramelization. Stir them frequently and be patient, as proper caramelization takes time but will significantly enhance the dish’s flavor.
2. Garlic Timing: To avoid burning the garlic, add it to the oil as the pan heats up. If it begins to darken too quickly, reduce the heat. The goal is to infuse the oil with a deep garlic flavor without any bitterness.
3. Pasta Water Power: When combining the pasta with the sauce, gradually add the reserved pasta water. The starchy water helps the sauce cling to the pasta and achieve the perfect creamy texture.
4. Balancing Act: As you add the red wine vinegar, ensure to scrape up any flavorful bits from the skillet. This deglazing step adds depth to the sauce and balances the richness with a touch of acidity.
5. Cheese Strategy: Grate the Parmesan cheese finely so it melts quickly and evenly. Add it off the heat to prevent clumping, and stir continuously for a smooth, luscious sauce that coats every strand of pasta.
Caramelized Shallot Pasta Recipe
My favorite Caramelized Shallot Pasta Recipe
Equipment Needed:
1. Chef’s knife
2. Cutting board
3. Large skillet
4. Medium bowl
5. Saucepan
6. Wooden spoon
7. Large pot
8. Colander
9. Measuring spoons
10. Measuring cups
11. Grater
Ingredients:
- 6 large shallots
- 5 garlic cloves
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper
- Red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1 pound pasta (such as spaghetti or bucatini)
- Freshly grated Parmesan cheese, for serving
- 1/2 cup chopped fresh parsley
- 2 tablespoons unsalted butter
- 3 tablespoons red wine vinegar
Instructions:
1. Thinly slice the shallots and garlic cloves after peeling them.
2. In a large skillet over medium heat, warm the olive oil. Toss in the shallots, and season them with salt and black pepper. Cook the shallots, stirring often, until they reach a deep golden hue and are thoroughly caramelized, around 20-25 minutes.
3. In a bowl, mix together the minced garlic, the red pepper flakes, and the tomato paste. In a saucepan, heat some oil over medium heat. Add the garlic and tomato paste mixture and stir to combine. Cook until the garlic is fragrant and the tomato paste darkens, about 2 minutes.
4. Add the red wine vinegar to the pan, and with a wooden spoon, scrape up any browned bits on the bottom of the skillet.
5. In the meantime, boil a large pot of water seasoned with salt. Cook the pasta in the boiling water according to package directions for about 8 minutes or until it has an al dente texture—the pasta should be tender yet firm to the bite. Save 1 cup of the water used to boil the pasta. Drain the pasta in a colander.
6. Combine the cooked pasta with the shallots and garlic. Toss in the skillet to thoroughly coat the pasta with the caramelized bits.
7. Mix in the unsalted butter and slowly mix in the reserved pasta water until the sauce blankets the pasta uniformly.
8. Take the skillet off of the heat and combine the freshly grated Parmesan cheese into the mixture, stirring until it has melted and fully amalgamated with the pasta.
9. Mix in the chopped fresh parsley and toss to distribute evenly.
10. Serve right away, and feel free to add more Parmesan cheese and some red pepper flakes for a little extra kick.