Caramelised shallot & chilli pasta

Name: Caramelised shallot & chilli pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 tbsp olive oil; 500 g Loose Echalion Shallots, finely sliced; 4 clove/s garlic, finely sliced; 25 g anchovies, (drained weight); ½ tsp chilli flakes; 350 g pack No.1 Rigatoni Fresh Pasta; 50 g Pecorino Romano, finely grated; 25 g pack flat leaf parsley, finely chopped

Shallots, like onions, are often a background note in recipes, but here they get the attention they deserve. Take your time over cooking them and that rich, complex, sweet fl avour will be your reward.

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HealthySource of protein

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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4 tbsp olive oil
500g Loose Echalion Shallots, finely sliced
4 clove/s garlic, finely sliced
25g anchovies, (drained weight)
½ tsp chilli flakes
350g pack No.1 Rigatoni Fresh Pasta
50g Pecorino Romano, finely grated
½ x 25g pack flat leaf parsley, finely chopped

Bring a large pan of salted water to the boil. Meanwhile, set a large frying pan over a medium heat; add the oil, shallots and garlic. Season and slowly cook for 20-25 minutes, stirring occasionally, until the shallots are slightly caramelised (reduce the heat if needed). Add the anchovies and chilli; stir for 2 minutes until the anchovies have disintegrated. Meanwhile, cook the pasta in the boiling water according to pack instructions.
When the pasta is ready, scoop out a mug of the cooking water, then drain. Tip the pasta into the shallot mixture. Stir together, adding ½ of the mug of cooking water and tossing together constantly. Stir in the grated cheese and chopped parsley, adding more pasta water if needed to create a smooth, velvety sauce. Serve immediately.