Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Fresh pasta ingredients with shallots, garlic, tomato paste, anchovies, herbs, and olive oil for caramelized shallot pasta

What is Caramelized Shallot Pasta?

Silky tomato-shallot sauce clings to every strand of pasta, with a savory boost from anchovies, garlic, and chili flakes. It’s weeknight-easy, cozy, and restaurant-worthy. Make it tonight and rate the recipe ⭐⭐⭐⭐⭐ to help others find it!

  • Total Time: 35 minutes
  • Yield: 4

Ingredients

Scale

  • 12 oz (340 g) bucatini or spaghetti

  • 1 lb (450 g) shallots, thinly sliced

  • 4 cloves garlic, finely minced

  • 1 tsp red pepper flakes (reduce for mild)

  • 4–6 anchovy fillets, chopped (optional but recommended)

  • 6 oz (170 g) tomato paste

  • ¼ cup (60 ml) extra-virgin olive oil

  • 1 tsp kosher salt, plus more for pasta water

  • ½ tsp freshly ground black pepper

  • 1 cup (240 ml) reserved pasta water, as needed

  • 1–2 tsp red wine vinegar or lemon juice, to finish

  • ½ cup (25 g) chopped fresh parsley

  • ½ cup (45 g) finely grated Parmesan (more for serving)

Instructions

  • Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente. Reserve 1–1½ cups pasta water and drain.

  • Caramelize the shallots. While pasta cooks, heat olive oil in a wide skillet over medium heat. Add shallots and ½ tsp salt. Cook, stirring often, until soft, jammy, and lightly caramelized, 10–12 minutes.

  • Build the flavor base. Stir in garlic, red pepper flakes, and anchovies. Cook 1 minute until fragrant and the anchovies melt into the oil.

  • Tomato paste time. Add tomato paste and cook 2–3 minutes, stirring, until it deepens to brick red and sizzles.

  • Make the sauce. Splash in ¾ cup reserved pasta water, scraping the pan to create a glossy, emulsified sauce. Season with remaining salt and pepper.

  • Toss the pasta. Add drained pasta to the skillet. Toss vigorously, adding more pasta water as needed until every strand is well coated and saucy.

  • Finish & serve. Off the heat, stir in vinegar/lemon juice, parsley, and Parmesan. Taste and adjust seasoning. Twirl into bowls and top with extra Parmesan and parsley.

Notes

  • Anchovy umami: They melt completely—no fishy taste, just depth. For vegetarian, skip anchovies and add 1 tbsp white miso for savory richness.

  • Shallot care: Slice evenly so they soften at the same rate; if they start to brown too quickly, reduce heat and add a splash of water.

  • Sauce sheen: Cook the tomato paste until it darkens—this step builds sweetness and complexity.

  • Make-ahead: Caramelized shallot sauce keeps 4 days refrigerated or 2 months frozen. Thin with pasta water when reheating.

  • Heat level: Adjust chili flakes to taste or add a knob of butter at the end to mellow the spice and add silkiness.

  • Author: SOFIA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Find it online: https://www.fastzestyrecipes.com/caramelized-shallot-pasta/