If you've eaten Alison Roman's caramelized shallot pasta, you already know how good it is. This version leans into everything that makes it irresistible-jammy shallots, garlic, tomato paste-but alters it slightly, making it easy enough to pull off anytime the craving hits.
If you love pasta as much as I do, try my orzo with feta, bucatini bolognese, orzo al limone, or shrimp and chorizo pasta.
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Quick Look: Caramelized Shallot Pasta
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 35 minutes
🕒 Total Time: 55 minutes
👥 Servings: 4-6
📊 Calories: ~481 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Shallots, garlic, pasta
⭐ Difficulty: Easy-boil pasta separately; cook everything else in one pan
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Why You'll Love Caramelized Shallot Pasta
Loaded shallot flavor: Instead of onions, shallots provide a sweeter, more delicate flavor.
Tomato paste transformation: Like the shallots, the tomato paste caramelizes slightly, adding a deep umami flavor alongside the anchovies.
Pasta water emulsification: Because there's very little sauce in this pasta, the pasta water emulsifies it, coating it beautifully for silky strands.
What is caramelized shallot pasta?
Caramelized shallot pasta is a popular dish made by slowly cooking shallots until deeply golden and jammy, then combining them with garlic, tomato paste, and pasta water to make a glossy, intensely flavorful sauce. Popularized by Alison Roman, this version keeps the core technique with just some slight alterations.
If there's one recipe I wish I could have conjured up myself, it's Alison Roman's caramelized shallot pasta.
This dish is relatively modest ingredient-wise but a flavor bomb thanks to fresh garlic, unctuous anchovies, and a heaping pile of cooked shallots clinging to glistening strands of pasta.
As awesome as Roman's version is, I tweaked mine slightly: mainly, I use less tomato paste, and I don't garnish the pasta with minced raw garlic because I find it too harsh sometimes. Alas, it's no less addictive.
For more pasta recipes, try my clam and pancetta pasta, creamy porcini pasta, roasted tomato linguine puttanesca, Mediterranean orzo with shrimp, zucchini orzo, broccoli anchovy pasta, asparagus and prosciutto orzo, or creamy rigatoni.
Jump to:
- Quick Look: Caramelized Shallot Pasta
- Why You'll Love Caramelized Shallot Pasta
- What is caramelized shallot pasta?
- What are the common mistakes to avoid in this shallot pasta?
- Key Ingredients
- Variations & Substitutions
- How to Make Caramelized Shallot Pasta
- Pro Tips
- Caramelized Shallot Pasta FAQs
- Related Recipes
- Caramelized Shallot Pasta
What are the common mistakes to avoid in this shallot pasta?
Heat too high: Burning the shallots instead of caramelizing them
Not enough oil: Uneven cooking; reduced moisture
Skipping pasta water: Creates a drier sauce
Rushing the shallots: Won't have time to caramelize
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Shallots: Any other onion is unacceptable here. This dish is all about the shallots!
- Fresh Garlic: The amount of garlic here is pretty generous but necessary for optimal flavor.
- Anchovies: Do not skip them! If you don't like anchovies, I suggest making another recipe. Really.
- Tomato Paste: Do not substitute canned tomatoes or tomato sauce. The tomato paste has a concentrated flavor that the others can't match..
Variations & Substitutions
➢Use the total amount of tomato paste listed in the original recipe.
➢Add the raw garlic clove as per the original recipe.
➢Any sturdy long pasta will work, including spaghetti, bucatini, or fettuccine.
➢Throw in a small amount of finely chopped olives or capers.
How to Make Caramelized Shallot Pasta
Step 1: Cook the shallots and garlic in a pan with the olive oil, salt, and pepper until the shallots caramelize, about 30 minutes.
Step 2: Stir in the anchovies, tomato paste, and red pepper flakes and cook for 2 minutes, stirring constantly.
Step 3: Boil the pasta in salted water. Reserve 1 cup of pasta water before draining.
Step 4: Add the cooked pasta to the pan with the shallots, and pour in some pasta water.
Step 5: Toss until everything is combined.
Step 6: Garnish with the minced parsley.
Pro Tips
➢Slice the shallots as thinly as possible: The thinner they are, the "jammier" they get when you cook them.
➢Use a mandolin: You can slice the shallots faster this way than with a knife. Use the thinnest setting possible; just take precautions when handling it!
➢Don't worry about burning the sliced garlic: The garlic cooks in a generous amount of olive oil and plenty of shallots, allowing it to cook for a while without burning. Instead, it will turn a lovely golden color.
Caramelized Shallot Pasta FAQs
I don't recommend it. Shallots have a unique flavor and are what really make this dish.
You might have the heat turned too high. Keep it on a lower setting, so they cook gently and sweeten naturally.
You can, but I don't suggest it. They greatly enhance the dish's flavor without imparting a fishy taste at all. I promise!
Refrigerator: Store for up to 3 days.
Freezer: I don't recommend freezing this pasta. It tastes best fresh or reheated directly from the fridge.
Reheat: Reheat in the oven or microwave.
Related Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Caramelized Shallot Pasta
Ingredients
- ¼ cup extra virgin olive oil
- 6 large shallots peeled and sliced thinly (Note 1)
- 5 garlic cloves peeled and sliced thinly
- ¼ teaspoon kosher salt
- Ground black pepper
- 1 (2-ounce) tin anchovies drained (Note 2)
- 3 tablespoons tomato paste
- ½ teaspoon red pepper flakes or more to taste
- 12 ounces linguine or other long pasta
- ¼ to ½ cup Italian flat-leaf parsley minced
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large pan. Add the shallots, garlic, salt, and pepper and cook, stirring often, until the shallots become soft, transluscent, and slightly caramelized. They should turn into a jammy consistency.
- Add the anchovies along with the tomato paste and red pepper flakes. Cook for 1-2 minutes, stirring frequently so the paste doesn't burn but darkens in color.
- Boil the pasta until al dente. Reserve 1 cup of pasta water before draining it.
- Toss the pasta with the shallot mixture. Add some pasta water to loosen everything, and top it with however much minced parsley you want. Enjoy!
Notes
- Slice the shallots as thinly as possible, which will create a jammier consistency.
- Use a mandolin to make slicing the shallots easier, but be careful!
- Don't worry about burning the garlic. It will be cooking with the shallots and a general amount of olive oil, turning only a lovely golden.
Nutrition
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This pasta dish is fabulous. With so few ingredients, the flavor is amazing.