1. Preheat oven to 400℉.
2. Slice ¼ inch off the tops of the shallots. Drizzle approx. 1/4 tsp of olive oil over the tops and wrap each one tightly in aluminum foil. Place in the oven for 45 min - 1 hr. The shallots will be soft, translucent, and a little brown. *This can be prepped 2-3 days in advance and stored in the fridge.
3. Once shallots have been roasted place on the side to cool.
4. Prep the pasta as per instructions in salty water. Remember to reserve 3/4 cup of pasta water at the end.
5. In a pan over low-medium heat add 2 tbsp of olive oil.
6. Add garlic and chili flakes. Cook until garlic is soft and fragrant (but not brown) approx. 2 minutes. Add the tomato paste and cook for 5 minutes, mixing every few seconds to avoid burning.
7. Squeeze the shallots out of the skin and squish with the back of a spoon in the pan until it is a paste consistency. If you prefer to do this out of the pan you can use a mortar and pestle and add it to the pan.
8. Add 1/2 cup of the pasta water and mix to form a paste. Cook for 1 minute before adding in the heavy cream.
9. Cook for an additional 2 minutes and add in the optional basil (if you want more sweetness) and Parmesan cheese. If the consistency is too thick add additional pasta water.
10. Add in the pasta, mix to combine and serve immediately.
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Directions
1. Preheat oven to 400℉.
2. Slice ¼ inch off the tops of the shallots. Drizzle approx. 1/4 tsp of olive oil over the tops and wrap each one tightly in aluminum foil. Place in the oven for 45 min - 1 hr. The shallots will be soft, translucent, and a little brown. *This can be prepped 2-3 days in advance and stored in the fridge.
3. Once shallots have been roasted place on the side to cool.
4. Prep the pasta as per instructions in salty water. Remember to reserve 3/4 cup of pasta water at the end.
5. In a pan over low-medium heat add 2 tbsp of olive oil.
6. Add garlic and chili flakes. Cook until garlic is soft and fragrant (but not brown) approx. 2 minutes. Add the tomato paste and cook for 5 minutes, mixing every few seconds to avoid burning.
7. Squeeze the shallots out of the skin and squish with the back of a spoon in the pan until it is a paste consistency. If you prefer to do this out of the pan you can use a mortar and pestle and add it to the pan.
8. Add 1/2 cup of the pasta water and mix to form a paste. Cook for 1 minute before adding in the heavy cream.
9. Cook for an additional 2 minutes and add in the optional basil (if you want more sweetness) and Parmesan cheese. If the consistency is too thick add additional pasta water.
10. Add in the pasta, mix to combine and serve immediately.