Entrée Pasta

Whole-Wheat Spaghetti with Caramelized Shallot Sauce

I made a recipe I saw recently on Rachael Ray’s 30 Minute Meals tonight.  First of all, I really liked it, but there is no way this is a 30 minute meal!  Definitely give yourself extra time if you decide to give this one a go.  You need to thinly slice a whole lot of shallots (Rachael managed to finish this task during a commercial break…I, on the other hand, took a teeny bit longer…lol!), and then cook them low and slow until they are caramelized.

  • Start by mincing 5 cloves of garlic and thinly slicing about 15 shallots.

Basically, turn this:

into this:

  • When you are finally done chopping and slicing, heat 2 tablespoons EVOO with 2 tablespoons butter in a large skillet over medium-low heat.
  • Add the garlic and shallots.
  • Season liberally with s&p.  (The shallots are basically your entire sauce, so don’t be shy with the s&p!)
  • Cook the shallots until caramelized…it will take some time!  (Remember to stir occasionally.)

You want to start with this:

It will eventually look like this:

And finally, it should look like this:

  • While you are waiting for the shallots, chop up some fresh parsley and get a cup of grated Parmesan cheese.

  • Also, boil water.  Salt it and add one box of whole wheat spaghetti.
  • When the pasta is done, add about 1 cup of the cooking liquid to the shallots.  Stir.

  • Add the spaghetti, parsley, and cheese.
  • Add some more pepper to taste.
  • Stir to combine and cook a minute or two more until the sauce thickens a bit.

I would serve immediately.

The sauce is good, especially when you get a good amount of shallot in your bite.  (Any onion cooked low and slow is delicious!)  Matt was not a fan, but he really only likes red or pink sauce on his pasta.  I thought this was a good alternative to an everyday pasta meal.  I’m looking forward to leftovers for lunch tomorrow!


I'm a middle school math teacher by day and a total food enthusiast by night.

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