Alison Roman's Caramelized Shallot Pasta | NYT Cooking
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- เผยแพร่เมื่อ 5 ก.พ. 2020
- Get the recipe: nyti.ms/37SVpHu
Alison’s newest pasta recipe is as easy as caramelizing tons of shallots with garlic, tomato paste, red-pepper flakes, and, naturally, anchovies. Needless to say, it’s delicious.
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Made this last week. Brought leftovers for lunch. Office was jealous. On Saturday I used the paste on some toasted sourdough with some wilted spinach and a fried egg. Truly living my best life
quality of life improved 20-fold? 🤣
David Supan at least 20-fold
@@Marcel_Audubon Wow, somebody was very negative.
Ignore the non-believers who have not prepare the sauce.
Marcel Audobon’s just a salty white queen who deprives himself of carbs so he’s mad at people for living their best lives
for all the vegans out there replace the anchovies with 2 tablespoons of dark miso
thanks for the tip! we also tried it with olive tapenade which was delicious!
you the real mvp
oh fuck yeah I was thinking that the entire time!
2-3 tbsp of smashed/chopped capers is also delicious as well!
i used mushroom. It was so good, but I will try miso next time!
This may have already been said, but I replaced the anchovies with Umeboshi plum paste to make it vegan, and it turned out PHENOMENAL. This is amazing!
I was searching for this kind of comment! Thank you!
Rebecca White where did you get plum paste from?
@@AmyLempa Asian or Japanese market should have it:) More likely a Japanese Market would have it then a general Asian market though
@@AmyLempa HI! I actually got it at a local supermarket in Newport, RI, but I've also found it on Amazon.
Oh wow such a great idea! Thank you for that! I always use the umeboshi vinegar to replace the fish sauce so this makes so much sense!
I learned this from my chef, when caramelizing alliums warm stock in another pot and once the sugars start to stick to the bottom of the pan deglaze with a small amount of stock and keep doing so until your what have you, shallots, sweet white onion, leek, whatever, is done. It reinforces that caramelized flavor, prevents burning, adds the flavor of the stock to your alliums (imagine French onion soup where your onions already have the flavor of beef stock attached to their very essence) and makes for an all around better finished product.
Wow! This is a GREAT piece of advice. Thank you!
You had me at deglaze
does it have to be warm? i usually just deglaze the onions with room temp water, what's the difference
@@favelado3408 If you bring down the temp of the pan you increase the cook time. And as caramelized sugars and the Maillard reaction only happen at a specific temperature you’d risk overcooking before any flavor or browning occurs.
@@maniswolftoman right, thanks. it's pretty hard to overcook onions, though
The reason tomato paste also comes in a tube (in addition to a can) is so you can use it incrementally in small amounts. If you're going to use the whole thing, cans are much cheaper and the contents are the same.
@@Setwhattt and paste in a tube is all we get around my parts
Yeah, i don’t get what she’s talking about there being different flavors in paste from a tube and paste from a can. It’s the same thing, it’s just a matter of use and convenience differentiating the two. Of course all brands are different, but the tube has nothing to do with it.
10/10 would try again.
The paste is DELISH in a grilled cheese.
it's a sooooooo good!!!!
genius!
You just blew my mind.
Oh behave!
What kind of cheese did you use
She needs her own show. I thoroughly enjoy watching her cook.
Marcel Audubon boy bye
She has old videos on BA's channel. She used to be a contributor there.
ag ba thanks I think I have seen them all! Haha :)
@@Marcel_Audubon what are you even doing here bro!
@@Marcel_Audubon squee squee squeee
I was skeptical but this just wouldn’t quit occupying my mind. Finally made it and it is life changing. I am an anchovy convert. This dish was salty. It had depth. And I enjoyed every dang bite.
How many things can you make with the shallot mixture: make ravioli from the leftover, or top on toast then put a fried or poached egg on top, make a dip or hummus... make a shallot taquito or quesadilla. Shallot fried rice; add stock and make a soup. I can really go on. Seriously.
This looks fantastic. :)
I’m so excited to try it with a fried egg
I'm thinking bake it into a focaccia!
Swirl it with some ricotta and put it on toast
Recipe:
¼ cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste
1 (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt
PREPARATION
Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.
Over the years I’ve watched many many many food hosts and chefs and people who like food in general, and this is my first time watching an Alison video. I’ve never been so instantly endeared!! Count yourself a new fan, and I will definitely be making this recipe.
you gotta try them all!!!
Ditto
Alison Roman is the gift that keeps on giving
It's like Alison is planning my weekend menu. I can't wait to try this.
we need a video from her at least once a week. Love watching her, her energy, her vibe, oh and her foooooddddddd of course.
i agree! she's so down to earth
Lol, she has the natural charisma I strive for every other day. It’s like if jazz music cooked some pasta for you.
Alison Roman has done it again. So far, she has never disappointed. Recipe - 10; Presentation - 10; Commentary - 10. I'm in love. Please keep it coming!
i made this last weekend and it was incredible. 10/10. i also love that you film these in a realistic-looking kitchen.
Every person who has ever watched one of your videos is hoping you’ll get your own tv show. You are so real and natural. My husband and I love watching you. ❤️
OMG! It looks so simple and yet so delicious!! One of the many reasons why I love pasta dishes.
I LOVE HER. Shes so chill and relatable
I fell in love when I saw how much garlic she put in 😍. FINALLY a chef that ain't afraid to throw in a solid amount of garlic; none of that "put a whole clove in and take it out at the end" crap.
Just made this tonight!!! Alison is my new favorite! I’ve already made two of her recipes this month!
These videos are the first time I’ve seen recipes that both look really good to me and like something I can manage to actually do.
I just wanted to say thank you, this was easy to follow along with, intuitive, and SO DELICIOUS!!
I made this with red onions because that was what I had an it was actually great! I spread the extra on toast and topped with pine nuts.
Looking forward to making this with the right ingredients again next time!
I used anchovy paste instead of whole filets. Wonderfully delicious and versatile.
Tonight I mixed a spoonful with some reheated roasted beets and carrots.
Beautiful - and the flavors linger on the palate.
It's heaven - I'll keep coming back!
Oh I made this a few weeks ago and I LOVE anchovies and loved this sticky pasta and the left over past for toast!
Tried this a few weeks ago. One of the best pasta dishes I've made or even had in a long time.
That onion/shallot + tomato sauce is the most common starting base on most Indian recipes and is so flavorful when made correctly! The important part is to let to come to that almost carmalized point that you so nicely brought it to (not everyone does it) Glad to see it enriching recipes that are non-Indian also👍🏽
In my culture, we usually use shallot and garlic as base for most of the cooking, and instead of using tomato paste, we use chilli paste, and the mixture gives the most wonderful taste to many meals 🤤
That sounds divine!
Sounds delicious.
Made this for dinner last night. Posted on FB and had several requests for the recipe which of course I shared and credited to you. Fabulous!
This was really delicious. Thank you, NYT Cooking
, for sharing Alison's recipe. It is very flavorful, has some bite and zero fishiness. It really is as described. Will be using leftovers for my roasted veggies this weekend. Make it, you'll enjoy it.
That parsley/raw garlic topping is such a good idea, it's delicious and so simple, I'll be making it for all my pasta recipes now LOL
I love the dichotomy of Alison Roman’s happy events: get a promotion and then FIND A PARKING SPACE. She’s definitely a New Yorker.
or an Angeleno--parking spots in Los Angeles are incredibly elusive
@The Inquisitor Yikes
She’s from LA like me but lives in New York-also like me. Love her for that reason
AlkemiReads A NYer would say the train shows up at the exact right time.
haha i always thought that was more L.A. than NYC
I made this dish last Sunday. Super delicious, just slightly sweet and has a pleasant well rounded savory, spicy flavor. Also makes really good leftovers for next day.
I made this and it’s soooooo good. I was a bit skeptical of the anchovies but it really worked! 10/10 would make again.
Pro tip- if you’re using an entire tube of tomato paste like that, you’re better served just cutting off the bottom and squeezing from the top down.
Underrated comment of the week - thanks for the tip
you could get microscopic metal shards in it, id say just squeeze but with a method, end to cap like toothpaste
Capeesh! 👌
Not as fun. Very gratifying squeezing it her way. :)
Pro tip - if you're using an entire tube of tomato paste, buy the can instead. The tube will cost four times as much.
Thought I was getting one recipe but it’s Alison so we get more 🙏🏼Just want to say Thank you, I now keep a tin of anchovies in my pantry.
I saw fancy anchovies cans in Canada recently and brought some back, also harissa paste in a tube :P all thanks to Alison.
Yum! Love Alison’s recipes. Can’t wait to try this one!
I just made this dish! OMG amazingly tasty.
My family loved it. Best tasty pasta was their words. Thank you!!!
I literally bought a NYT cooking subscription bc of this.
Jen June can u share this recipe with us, the cheap asses? Wondering how many shallots vs clove of garlic go in
aristurtle007 6 large shallots, 4 garlic cloves thinly sliced + 1 clove finely chopped for the parsley flaky salt situation
@@mikeyscotj king
Michael Johnson thank you! Could you also give the amounts of tomato paste & anchovies in ounces, as I have cans of tomato & a tube of anchovies. Lol
Right when she said “pour yourself a glass of wine” my bf came over and handed me a glass of wine. King shit.
a keeper!
And I don’t even get a text back
This looks really good! I’m definitely going to try this.
I like the idea of having extra shallots to try on other dishes! Sounds like something delicious with many uses!
Saw shallot in the title and was so happy to see i have everything i need, cant wait to make this for lunch today!!
“Sometimes I’ll separate them... GIRLS.” 😂
What to do with that leftover can of tomato paste: measure out the remainder into 1T portions on wax paper on a baking sheet, freeze until solid (it's fast, takes like an hour), put in a baggie or other freezer-proof container and you've got pre-measure tomato paste. Portion and thaw as needed. Boom! Bob's yer uncle.
I cooked this recipe... and it was delicious. Really glad I stepped out of my comfort zone and used the sardines. Yum!
This pasta is so amazing I make it several times a year. So much intense flavor. And saving half for other uses afterwards is genius!!
3:18 "It's because I care about you...and I care about me!"
Just one of the many memorable quotes in this video
Thanks for this...now I know what’s for dinner 😍😍
Marcel Audubon not yet lol but soon 😁
Made this and it was really good. My house smelled of caramelized shallots for 3 days, but the sauce was yummy, for sure. Thank you Alison Roman!
Made it this past weekend and loved it so much. 👍🏽👍🏽💕
Couldnt find shallots, so I made this th red onions instead. Still super good!!
this should have 10 million views.
powerful powerful tips. lots of little things i would not have thought of like the garlic parsley salt topping.
Didn’t have shallots but had lots of red and white onions. Followed the rest of the recipe exactly as she instructed. It was delicious! And came together so quick. My new favorite weeknight meal. Just have to remember to put shallots and anchovies on my regular shopping list.
You have no idea how badly I need to try this, just for the gratification of squeezing a whole tube of tomato paste 👍🏻
“silly little floppy noodles”
we love you!
This is so simple to make and taste incredible. Thank you
I love the use of the scraper! Will get one
Wow this looks amazing!! I’m gonna try subbing chopped kalamata olives for the anchovies to make it vegan 🌱
Someone mentioned capers too.
I love the simplicity of this dish and how easy it is to throw together, but I also hate it because I need more than 7 mins of Alison. You feel me?
Yes
I am glad I found your channel, love love your recipes and style.
Alison is so creative! I live in Houston. I’m a very good cook but very southern. I would die to eat her food. So herby and unique! ❤️🐾🐾
Best chef on TH-cam hands down
Not even close
Really love this caramelized shallot base!
You get the best comments with lots of alternative ingredients. Will try with anchovies. I offered a good friend who lives in the country some fresh valley sweet corn and to my surprise he declined saying he doesn't cook, he eats in town. One of the pleasures of life, cooking!
I need to get a bushel of shallots this weekend.
I really like her.
ME TOO..!
Me three 🥰
@@75julianne If I would have added that emoji, it would have made me look creepy... But I would have if it didn't. Her smiles are SOOOOOO addictive to me. 😏
@@75julianne eeeeeeeeeeeeeeeeeeeee. Ei
Me.... 444444
Just made the sauce and omg I’m in heaven. Total cost for all ingredients including Good olive oil was total 15$ this will be a new house hold favorite!! Damn, so delicious
This is amazing. Made it as a base for a tomato sauce, with roasted red peppers. Then I baked it with cavatappi and ricotta. OMG. Had some of the leftover paste with egg sandwiches this morning
Idk why I insist on watching food videos when I’m sitting at home starving smh
I discovered this recipe last week and I've already made it twice (and I turned my hatred of anchovies into a full on love affair)
I'm always suspicious when a chef off-handedly says something like "Oh, you won't even taste the anchovies..."
Can you taste the anchovies? I hate them too but this recipe looks intriguing
Tori Bedingfield I was repulsed by the idea of anchovies until Alison. Made this recipe tonight and the anchovies add this incredible richness and depth exactly as she described and not at all like there are anchovies in it.
@@taylorbryan1904 good to know!! Thanks! Yah I'm with you... the repulsion is strong but I need to just try it. Thanks for the advice! I'll report back!
@@toribedingfield8917 Of course! It is worth also noting that I did NOT add the entire tin as she suggested. I could not bring myself to do it cause the scent was so strong haha. But just half definitely made the difference and I don't think I would have minded the extra few :) !
Alison you’ve had me obsessed with anchovies since your thanksgiving dinner video 👌👌
This looks so incredible. Definitely want to try it!
IS ANYONE HERE FROM THAT GIRLS TIKTOK
Edit: she was spot on 😂😂😂😂
bro yesss literally the only reason i’m here
YES
ME
lmaoooo
PERHAPS🙈
Allison, please consider doing your own spin on ‘garlic noodles’ ala, Than long?
WOW. This recipe was amazing.
Alison is intelligent, passionate, entertaining and knows how to cook amazing food!!
I got promoted the day after making this
I don't have a subscription to New York times cooking so I'm just trying to very carefully watch this video and count everything and come up with the ingredients list lol
rainepanda 6 shallots, 4 garlic cloves sliced + 1 finely chopped for garnish, 2 oz can anchovy and 10oz pasta
@@mikeyscotj thanks dude ✌🏻
@@mikeyscotj Replying just to save your comment. Thanks from me too!
@@mikeyscotj Don’t forget the
1 cup parsley, leaves and tender stems, finely chopped & tomato paste 6 oz.
Yes it did make my life so good. Incredible pasta!!👍🏻
That dish looks savory and yummy!! Thanks for sharing!!
This woman is so classy and careless at the same time. Like casually gorgeous 😍
Today I Learned: A large herd of pasta is called an "Hilarious".
Made this tonight. Thought it was the best tasting thing I've ever cooked myself.
I love her. This looks amazing - trying this weekend. (Also, the counter she’s chopping on is so low!)
I made it, following the recipe to the tee. It turned out to be much fishier than I expected because I used Cento's Anchovies. I'm not sure if it was my aversion to canned fish or the particular brand, but the fishiness overpowered everything else. I feel sad because occasionally a bit of the flavour comes through in a bite, but then that fishiness hits you and it's so gross. Not Alison's fault, but people should know that using certain brands of anchovies, even if the same amount, will most definitely change the final taste. The anchovies that came from this can even left little bones which I found repulsive in the pasta. Be warned! Use half the Cento's can perhaps, so you can tone down the fishiness.
This is the exact base (she missed a bunch of seasonings) for jollof rice/pasta. A Nigerian dish
You seem to want to claim appropriation. I have had many versions of Jollof rice, as they are regional with little tweaks based on each region, very little of what she used is included. Red onions are used, lots of peppers, whole tomato sauce in addition of paste, and many seasonings, herbs and stock and don't forget the Scotch Bonnet. If all you use is shallots and tomato paste and anchovies, your Jollof must be sad.
@@emilletich You seem to make an ASSumption that I claimed appropriation, when clearly this was an observation. You responded to a comment made 1 whole year ago. How far down did you scroll? That alone is sad.
@@AuthenticJo Not far.
i love Alisons whole vibe. Netflix should give this lady a show!
I live for these Alison Roman videos
I made this, followed the recipe exactly, and frankly, it tasted like it came out of a can. The tomato paste overwhelmed the flavour of the shallots, though I tried to make sure that I cooked the tomato paste enough to get rid of that raw taste....
Honestly, though Alison Roman's videos are great, and the dishes look so tempting when she cooks them, every recipe I've tried of hers has been underwhelming.
i use just a big dollop of the paste instead of a whole tube and it tastes delicious everytime. you don’t have to follow the recipe exactly.
Same for me in the beginning, but kicked up the seasonings and the next batches were great.
2:02 ... or 8 times what you need for one person's serving! LMAO
Just made this and its excellent! Cannot wait to have with eggs for breakfast.
Made this for dinner tonight! So good!
Last time I was this early dinosaurs were still alive... also, that recipe looks soooo good! I can't wait to try it!
I miss your videos soooo much. Come back to us.
Alison is amazing and so is her food!
This reminds me of a pasta dish I had in Venice called Bigoli in Salsa which is a sweet onion and anchovy pasta that is deeply savoury and satisfying. Even the pasta shape is similar. Can’t wait to make this one.
Or a very bare puttanesca without the olives and capers.
"I'm gonna start them in a bit of olive oil"
*Upends the entire bottle*
I've just come to expect this of cooking videos now.