Cook The Book: Caramelized Garlic And Shallot Pasta Recipe

Name: Cook The Book: Caramelized Garlic And Shallot Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 1/2 pounds (about 15 medium) shallots, sliced crosswise into 1/4-inch rings; 1 cup peeled garlic cloves (about 3 heads), large cloves halved lengthwise; 2 teaspoons sugar; 1 1/2 teaspoons coarse salt, plus more for water; 1/4 teaspoon freshly ground black pepper; 2 cups homemade chicken stock or low-sodium store-bought chicken broth, skimmed of fat; 1 pound farfalle, rigatoni, or cavatelli; Fresh basil leaves, for garnish; Parmigiano-Reggiano cheese, for garnish

Servings: persons

2 tablespoons unsalted butter
1 1/2 pounds (about 15 medium) shallots, sliced crosswise into 1/4-inch rings
1 cup peeled garlic cloves (about 3 heads), large cloves halved lengthwise
2 teaspoons sugar
1 1/2 teaspoons coarse salt, plus more for water
1/4 teaspoon freshly ground black pepper
2 cups homemade chicken stock or low-sodium store-bought chicken broth, skimmed of fat
1 pound farfalle, rigatoni, or cavatelli
Fresh basil leaves, for garnish
Parmigiano-Reggiano cheese, for garnish

1
Heat the butter in a large skillet over medium-low heat. Add the shallots and garlic cloves, stirring to coat. Sprinkle with the sugar, 1 teaspoon salt, and the pepper, and stir to combine. Cook until very soft and golden, about 1 hour, adding water 2 table-spoons at a time if the pan seems dry.
2
Using a slotted spoon, transfer the garlic and shallots to a bowl, and set aside. Add the chicken stock, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stir-ring occasionally, until the mixture is reduced by one-quarter, about 5 minutes. Remove from the heat, return the garlic and shallots to the pan, and keep warm while cooking the pasta.
3
Cover a large pot of salted water, and bring to a boil. Drop the pasta into the boiling water; stir to keep pasta from sticking. Cook until al dente; drain and return to saucepan. Stir in 1/2 teaspoon salt, re-served garlic and shallots, and sauce. Cut basil leaves into thin strips. Divide pasta and sauce among six serving bowls; garnish with the basil and shaved Parmigiano-Reggiano. Serve hot.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 1/2 pounds (about 15 medium) shallots, sliced crosswise into 1/4-inch rings, 1 cup peeled garlic cloves (about 3 heads), large cloves halved lengthwise, 2 teaspoons sugar, and more.

Yes, Cook The Book: Caramelized Garlic And Shallot Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Caramelized Garlic And Shallot Pasta

How did you like this recipe?

Frequently Asked Questions