Caramelized shallot pasta from The New York Times Cooking by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Apepin on April 18, 2022

    Delicious. It's great on pasta but it's also great as a spread on bread and as part of a cheese board.

  • tarae1204 on December 18, 2021

    I can understand this recipe being one of the most popular New York Times recipes of 2020 based on its eminent make-ability — pantry friendly, beginner friendly, and, pasta! It’s good. It’s fairly quick. It’s an umami bomb. It’s not earth shattering, though. If I make it again, I will seek out superior tomato paste and anchovies. Also, the instructions of “4-6oz” tomato paste give you a really wide window. Use all 6oz of your small can of paste and you might mainly taste tinny tomato.

  • chezmaryb on January 24, 2021

    Definitely an "umami bomb" type recipe. I kept tasting the condiment and it would be good even without the tomato paste or anchovy.

  • Skamper on June 02, 2020

    Quite good but we didn't lose our minds over it. M didn't want it again within the week so I popped the leftover sauce in the freezer.

  • KarinaFrancis on February 21, 2020

    Totally lives up to the hype! Flavour packed and bonus of a stash of sauce in the freezer for a rainy day.

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