Alison Roman’s Shallot Pasta is a delightful treat for those who enjoy bold flavors and comforting pasta dishes. Renowned for her culinary expertise, Alison celebrates the humble shallot in this recipe, creating a dish that is simple yet extraordinary. The caramelized shallots add an enticing aroma and savory depth, making this pasta a sensation among food enthusiasts worldwide.
Alison Roman Shallot Pasta Recipe
Alison Roman recommends cooking the shallots until they are crispy and caramelized, even beyond what you might initially think. She also advises against skipping the garlic and parsley topping for the dish.
Regarding the extra shallot paste, Alison suggests using it in various ways, such as spreading it on toast, spooning it over scrambled eggs, sautéing shrimp with it, adding it to avocado, or giving it as a gift. While the paste can technically be refrigerated for up to six weeks, Alison mentions that she has kept her shallot paste refrigerated for over two months and it’s still good.
Ingredients
For the pasta:
- ¼ cup olive oil
- 1 pound large shallots (approximately 6-8), thinly sliced
- 4 cloves of garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tin of anchovy fillets (about 12 fillets), drained
- 1 tube (4.5 ounces) or can (6 ounces) of tomato paste (about ½ to ¾ cup)
To serve:
- 10 ounces pasta
- 1 cup parsley, finely chopped (including leaves and tender stems)
- 1 large garlic clove, very finely chopped
- Flaky sea salt
Instructions
For the pasta:
- Heat the olive oil in a large skillet or heavy-bottomed Dutch oven over medium-high heat. Add the shallots and thinly sliced garlic, season with salt and pepper, and cook. Stir occasionally until the shallots become completely softened and caramelized with a golden-brown, crispy edge. This process usually takes around 15 to 20 minutes.
- Introduce the red pepper flakes and anchovies to the skillet. No need to chop the anchovies as they will dissolve on their own. Stir them into the shallots until the anchovies melt and blend in.
- Add the tomato paste to the skillet, season with salt and pepper, and reduce the heat to medium. Stir constantly, ensuring the tomato paste cooks in the oil, caramelizing at the edges and transitioning from a bright red to a deeper brick red color. This caramelization process removes the raw, metallic flavor of the tomato paste and contributes to a richer, more complex flavor. It usually takes around 2 minutes.
- Remove the paste from the heat and transfer about half of it to a resealable container, reserving the rest for other uses. These leftovers can be used for future pasta dishes, smeared on roasted vegetables, spooned over fried eggs, or spread underneath crispy chicken thighs. The paste will stay good in the refrigerator for up to two months, if not longer.
To serve:
- Cook the pasta in a large pot of salted boiling water according to the package instructions until it reaches a very al dente stage, possibly more al dente than usual. Transfer the pasta to the skillet or Dutch oven with the remaining shallot mixture and about 1 cup (8 ounces) of pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta. Use a wooden spoon or spatula to scrape up any bits stuck to the bottom. The pasta will become thick, and the sauce will reduce and become sticky but not overly saucy. This process generally takes 3 to 5 minutes.
- In a small bowl, combine the finely chopped parsley and garlic clove. Season with flaky salt and pepper. Divide the pasta among bowls or transfer it to one large serving bowl. Top the pasta with the parsley mixture and sprinkle a bit more red pepper flakes if desired.
Enjoy the tantalizing flavors of this shallot pasta dish that is both comforting and packed with deliciousness.
How to Store
To store Alison Roman’s Shallot Pasta, follow these steps:
- Allow the Shallot Pasta to cool completely after cooking.
- Transfer the leftovers to an airtight container or wrap them tightly in plastic wrap.
- Store the Shallot Pasta in the refrigerator for up to 3-4 days.
When reheating, you can either use the microwave or reheat it in a pan over low heat, adding a splash of water or broth to prevent it from drying out. Stir occasionally to ensure even heating.
Alison Roman’s Shallot Pasta is a celebration of the transformative power of humble ingredients. With just a few key components, this dish comes to life and leaves a lasting impression on your taste buds.
The caramelized shallots take center stage, offering a delicate balance of sweetness and savory notes that elevate the entire dish. Paired with garlic, red pepper flakes, anchovies, and tomato paste, the flavor profile takes on a rich, complex character that leaves you craving more.
