Today this is all about the number #1 recipe on the NYT Cooking, 2020. Yes, I’m talking about the Alison roman shallot pasta recipe. It was literally among the very few good things to pop up in the cursed year 2020.
There are numerous reasons, as you have already guessed, behind this caramelized shallot pasta’s being the number #1 for a whole year. It’s is umami, spicy and savory along with a suitable amount of acidic ingredients to feature such a perfect combo that a very few other recipes can offer. The easy-peasy and super-fast cooking process is also another reason that sets this recipe in a wholly different footing. Alison Roman’s caramelized shallot pasta recipe takes around only 30 minutes to yield 6-7 serving along with a considerable amount of leftover that, later on, aids another batch of pasta!
And, folks, one more thing, like my other recipes, I have also made a few adjustments in this recipe. I’m also willing to try a few other variations as well, which will yield in, altogether, something different and new. Wait till then, and try this variation now…
Why shallot pasta Alison roman?
As I have mentioned earlier, there are hundreds of reasons to try this recipe for once at least, and there is literally none not to try this caramelized shallot pasta.
- This recipe puts together a lot of shelf-stable and pantry staple ingredients.
- The cooking process is super easy and takes little to no patience.
- It is also yield in a considerable amount of leftover (tomato jam/shallot) for another batch of past later.
- On top of that, the leftover shallot/tomato jam is a handy ingredient to use with lots of stuffs.
- This recipe takes a huge amount of anchovies, but there is nothing that will bother you with its fishy taste.
- Overall, this Alison roman shallot pasta is umami, spicy and savory and well-balanced with a suitable amount of acidic ingredients.
Ingredients
- Thinly sliced shallots (6 large shallots)
- Pasta (1 pound box)
- Thinly sliced garlic cloves (4 garlic cloves)
- Olive oil (1/4 cup)
- Red pepper flakes (1 teaspoon)
- Tomato paste (6 ounces)
- Drained anchovy filets (2 ounces)
- To taste, pepper and salt
For the garnish (optional)
- Finely minced parsley (1 cup)
- Finely minced garlic cloves (1 clove)
- Flakey slat (1 teaspoon)
Instructions
- On medium-high heat, in a pan (heavy-bottomed) or Dutch oven, heat the olive oil. When well heated, add the garlic and shallots and sauté carefully for 18-20 minutes. Keep stirring continuously until the garlic and shallots edges get golden brown.
- Then, add the red pepper flakes and all the anchovy fillets one by one and keep stirring. Heat for 3-4 more minutes and stop when the anchovies are fully melting on the process.
- Add the whole tomato paste. Stir continuously for 3-4 minutes without scorching the ingredients. By this time tomato paste will appear with a brick red color by darkening.
- Now turn the heat off and take out approximately half of the jammy. The jammy goodness will remain fresh, if kept in an airtight container, in the fridge for up to 45-50 days.
- Take another pot of the same type and bring the pasta to boiling by and stop heating short al dente (ideal consistency for pasta).
- Save some pasta water (around 2 cups).
You know the simple drill for pasta water. You have to slat the water, and after bringing it to boil, finish the cooking process following the package directions. Simple!
For the garnish
- Take a big bowl, and toss the flakey salt, finely minced garlic and parsley together for a few minutes and set them aside.
- Then place the ALREAY cooked pasta in your jammy pot. Keep mixing and adding the pasta water at the same time. (Mix maximum ¼ cup at a time).
- The pasta water will keep the sauce from sticking the bowl or pot. You may need to use 1 or more cups in the process.
Your Alison roman shallot pasta is ready now. So, garnish and serve the way you like. Enjoy!
(This recipe also pairs very well with Shredded parmesan asiago pizza, especially with Asiago cheese.)
Recipe Notes
- The caramelization process is worth the wait. Keep patience, if need be, lower the heat, and wait with your eyes open so that the ingredients don’t burn out.
- I have used mandolin shallots and this is what I prefer. I have also used the Jersey shallot (pink shallot), grey shallot, and Echalion (banana shallot) sometimes. So, you can use any of your choice or you can just use different one each time.
- For the pasta, I have used bucatini. But you are at liberty to use any of your liking, which will result in only a slight difference in the taste and texture.
- When it comes to anchovy, anchovy filet is the preferable one. I have also used anchovy paste, which I would like to recommend as well.
- Fishy taste is certainly not a bad thing. But if you don’t really like it, as some people may not find it preferable, please cut the amount of anchovies as per your need by all means. I have tried the recipe both ways, and it doesn’t make any big difference.
Nutritional Information
Because of its having well-balanced ingredients list, this recipe is full with essential vitamins and minerals for our everyday need. So, you are getting a well-balanced nutrition combo with this recipe! It’s a very special one, isn’t it?
| Serving (4-servings) | Nutritional Value | Daily Value |
| Calories | 443 (1816 kJ) | – |
| Total Fat | 12 g | 33% |
| Saturated Fat | 3 g | 29% |
| Trans fat | – | – |
| Sodium | 216 mg | 15% |
| Potassium | 570 mg | 47% |
| Calcium | 234mg | 14%% |
| Cholesterol | 11 mg | 9% |
| Alcohol | – | – |
| Total Carbohydrate | 70 g | 25% |
| Dietary Fiber | 6 g | 24% |
| Sugars | 16 g | – |
| Added Sugars | 0.7g | |
| Protein | 15 g | 6 % |
| Iron | 3 mg | 4% |
| Vitamin A | 534IU | – |
| Vitamin C | 16mg | – |
We always have a special attention to the number #1 recipes on NYT cooking for any particular reason. The same thing has also happened to me and when I came to know about this savory recipe, I couldn’t just resist trying it.
And, I tell you what, I find this recipe to overdo a few other recipes that was number #1 on NYT cooking. I have tried them since 2014 and I can tell you this Alison roman shallot pasta has something unique in it.