Cencioni Pasta With Caramelized Shallots In A Creamy Mushroom Sauce Recipes
THAT'S SHALLOTA FLAVOR SPAGHETTI
Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It's like a bowl of French Onion Soup, hold the broth. It's a knockout.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
- Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
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- First, begin the process of caramelizing the shallots. Melt 1 tablespoon of butter with the teaspoon of sugar in a small frying pan over medium heat. Add the shallot pieces and stir so that the shallots are coated in the butter and sugar mixture. Lower the heat to low and continue cooking for 30 minutes, stirring every five minutes. If the shallot pieces appear to be drying out and getting crusty and hard, add a teaspoon or two of water to the pan and stir. Once the pieces have turned golden, remove them from the heat and set aside.
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