This recipe uses the sweet and savory combination of caramelized shallots and umami-packed anchovies to create a deeply satisfying sauce. It's a simple yet impressive meal that'll have everyone asking for seconds.
60 minutes
This recipe uses the sweet and savory combination of caramelized shallots and umami-packed anchovies to create a deeply satisfying sauce. It's a simple yet impressive meal that'll have everyone asking for seconds.
0 oz
cups
Shallots, Thinly sliced
cups
Garlic, Thinly sliced
cloves
Anchovy Filets In Oil, Drained and minced
fillets
Crushed Calabrian Chili
teaspoons
cups
cups
Black Pepper, freshly ground
to taste
tablespoons
Pecorino, Microplaned
cups
Parmesan Cheese, Microplaned
cups
Flat Leaf Parsley, Chopped
cups
1. Boil Water
Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Once the water boils, turn the heat to low and place a lid on top until you're ready to cook your pasta.
2. Caramelize the Shallots
Preheat a large skillet over medium heat and add the olive oil. Then add the thinly sliced shallots, with a pinch of salt, and cook, stirring frequently, until they are caramelized and deeply golden. If you find that you’re getting some browning on the bottom of the pan, add a splash of water and scrape the bottom then continue cooking. This step may take as long as twenty minutes, take your time and make sure they don't burn.
3. Sweat Aromatics
Add the anchovy filets, Calabrian chili and garlic to the pan and cook until the garlic has softened. Add the tomato paste to the skillet. Cook, stirring constantly, until the tomato paste has caramelized and slightly changes color.
4. Cook the Pasta
While the sauce is cooking, cook your pasta for about 30 seconds to a minute less than the box recommends before draining. Make sure to reserve a cup of the pasta water for the next steps.
5. Deglaze
Add the wine to the sauce, stir well and let simmer for about 5 minutes, until the flavors meld together and the wine has mostly reduced. Stir in the butter until it melts and emulsifies into the sauce. Taste and adjust seasoning if needed.
6. Sauce Pasta
Add the drained pasta with some pasta water to the pan with the sauce. Cook over medium heat while stirring for a few minutes to reduce the sauce and finish cooking your pasta. Check the sauce for seasoning and consistency at this stage, taking into account that the cheese in the next step will add salt and tighten the sauce.
7. Finishing Ingredients
Remove from the heat, stir in both cheeses and the parsley until melted and well incorporated. Adjust the consistency of the sauce with more pasta water if it's gotten too thick. Taste for seasoning, adjusting with salt and pepper if needed. Plate and serve.
Use the freshest shallots and high-quality anchovies packed in olive oil for the best flavor.
Cook shallots over low heat, stirring occasionally, and consider adding a pinch of sugar to enhance the caramelization.
Reserve pasta water to help emulsify and thicken your sauce for better adherence to the pasta.
Use a pasta shape like bucatini, fusilli, or rigatoni that holds sauce well for a more flavorful bite.
Aim for al dente pasta, as it will continue to cook when tossed with the sauce.
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