Caramelized Shallot Pasta - Alison Roman Inspired

One of my favorite pastas to make - so simple and so delicious. I’ve made this pasta soooo many times now, trying out something new each time. In this version I ended up using less shallots than she recommends only bc I didn’t have enough. Anyway, this pasta is addicting and probably taste better the next day, so don’t eat it all !!!

Sharing my version below

Serves 2-3

The prep:

1. Heat olive oil in skillet, add thinly sliced shallots and chopped garlic. Season with salt and pepper. Slowly cook on low, stirring occasionally until the shallots and garlic are slightly browned

2. Add red pepper flakes and anchovies. Let the anchovies slowly melt into the shallots. Press down on them to help break them up.

3. Add tomato paste and season with more salt and pepper. Stir to prevent scorching until paste turns a dark, deep red. *At this point Alison likes for you to remove half of the sauce, I personally like to keep it all*

4. Add cooked pasta to pan with sauce, pour in 1/2-1 cup of pasta water. Cook over medium-high heat. Continuously swirling the pasta around the pan to coat each piece, until the pasta is thick and sauce is sticky on the noodle. Top off with parsley, red chili flakes, parm and enjoy!

The goods:

• 2 tbsp olive oil

• 2-6 large shallots

• 5 garlic cloves

• Salt & pepper

• Red pepper flakes (to your heats desire)

• 1 can anchovy fillet

• 6oz tomato paste

• 10-15oz pasta (bucatini)

• Parsley

• Optional: parm