Reviews Add Rating & Review 26 Ratings 5 star values: 3 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 0
Back to Caramelized Garlic and Shallot Pasta All Reviews for Caramelized Garlic and Shallot Pasta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Caramelized Garlic and Shallot Pasta Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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 salt, plus more for water 1/4 teaspoon freshly ground black pepper 2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat 13 ounces ruffle-shaped pasta Fresh basil leaves, for garnish Parmigiano-Reggiano cheese, for garnish
Gallery Caramelized Garlic and Shallot Pasta
Recipe Summary Servings: 6
Gallery
Caramelized Garlic and Shallot Pasta
Caramelized Garlic and Shallot Pasta
Caramelized Garlic and Shallot Pasta
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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 salt, plus more for water 1/4 teaspoon freshly ground black pepper 2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat 13 ounces ruffle-shaped pasta Fresh basil leaves, for garnish Parmigiano-Reggiano cheese, for garnish
Directions
Heat butter in a large skillet over medium-low heat. Add shallots and garlic cloves, stirring to coat. Sprinkle with sugar, 1 teaspoon salt, and the pepper, and stir to combine. Cook until very soft and golden, about 1 hour, adding water 2 tablespoons at a time if the pan seems dry.
Using a slotted spoon, transfer garlic and shallots to a bowl, and set aside. Add chicken stock, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stirring occasionally, until the mixture is reduced by one quarter, 2 to 4 minutes. Remove from heat, return garlic and shallots to pan, and keep warm while cooking pasta.
Bring a large saucepan of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes.
Drain pasta, and return to saucepan. Stir in remaining 1/2 teaspoon salt, reserved garlic and shallots, and sauce. Cut basil leaves into thin strips. Divide the pasta and sauce among six serving bowls, and serve immediately garnished with basil and shaved Parmigiano-Reggiano.
Reviews
Add Rating & Review 26 Ratings 5 star values: 3 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 0
Reviews
Add Rating & Review 26 Ratings 5 star values: 3 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 0
Add Rating & Review
26 Ratings 5 star values: 3 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 0
26 Ratings 5 star values: 3 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 0
26 Ratings 5 star values: 3 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 0
5 star values: 3 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 0
All Reviews for Caramelized Garlic and Shallot Pasta
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caramelized Garlic and Shallot Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
