Caramelized Shallot Pasta
Caramelized Shallot Pasta. There’s no such thing as too much pasta so another pasta dish this weekend. This one is super creamy, a little spicy, and cheesy. And you can’t do Sunday without pasta and some wine and this one is just SO delicious !!
The fall beach weekend has come to an end. So much hype and so much planning and now it’s over. I am sad, but so happy that it turned out to be such a good weekend. But the Sunday scaries are definitely setting in. So another night of pasta is necessary because the scaries are very real.
It was so hard to leave the shore this morning. It was so cozy by the fire listening to Christmas music that it was so hard to pull myself back to reality. But anyway, I am home now and kind of dreading the week ahead. But for now, another pasta dish to keep my mind off of it.
This pasta is super different than any we have ever made before. It’s filled with caramelized shallots and it’s super creamy and it’s a little spicy too. It’s the perfect amount of saucy, cheesy, spicy, and delicious that we need this Sunday.
Hope you guys had a great weekend and cheers to another good one in the books !!
Ingredients
1/2 cup olive oil
2 large shallots; thinly sliced
2 garlic cloves; thinly sliced
splash balsamic vinegar
1/4 cup white wine
1/3 cup fresh parmesan
1/3 cup fresh chopped parsley
salt, pepper, and red pepper flakes
Calabrian chilies (optional)
1 pound linguine
Directions
In a large skillet, heat the olive oil. Add the shallots, garlic, a pinch of sugar, and salt. Cook for 15 minutes over medium heat, stirring occasionally, until shallots are golden and caramelized. Add the balsamic vinegar and cook for another 2 - 3 minutes. Add the wine to deglaze the pan. Cook for another 2 - 3 minutes.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the shallots. Add cooking water as needed. Add the parmesan and parsley. Toss until combined and thickened. Sprinkle with black pepper, red pepper, and Calabrian chilies.
