The Accidental Pasta Sauce
Sometimes the best meals happen when there’s no plan! A few weeks ago I was going through my fridge trying to figure out what to make for dinner using ingredients that were about to go bad. I guess I got really lucky with what I had, because it was all the right things for pasta sauce!
I start by heating olive oil until it shimmers, then add the garlic and sauté that for just a minute. I then add a half stick butter and toss in the shallots. I make sure to move them around constantly for a few minutes so that they don’t burn (yes, I’ve learned from that one time I burned shallots by walking away for just a few seconds). I found that letting the shallots caramelize gives this sauce something extra tasty, and who doesn’t love something caramelized?! When the shallots are caramelized, I add the tomatoes and let it all simmer for about 10 minutes. While everything is simmering, I bring a pot of water to a boil for my pasta. Once the water is boiling, I throw in my pasta and turn the heat down. Timing really depends on the type of pasta you use. Once the tomatoes soften a bit, I pour in the white wine and let it reduce. When everything has mixed well and the wine has reduced, I toss in the prosciutto and red pepper flakes. If you don’t like spice, omit the red pepper flakes. When the pasta is done, before I strain it, I like to ladle out about one cup of the pasta water and dump that into my sauce. Once the water has thickened with the rest of the sauce, I throw in the basil and stir constantly for a minute then take off the heat.
After making this sauce a few times to get it just right, I finally perfected it and I’m excited to share it with you all! It’s nothing crazy, but the flavors are just so, SO good. It was a total accident that it
Ingredients:
1/2 pound pasta (Orrecchiette, or similar. Smaller pasta works best)
2 tbsp olive oil
3 cloves garlic, finely chopped
1 large shallot, thinly sliced
1/2 stick unsalted butter
1 1/2 cups cherry tomatoes, cut long ways
1/2 cup white wine (I like using Pinot Grigio)
1/4 teaspoon red pepper flakes
3-4 slices of prosciutto, sliced into 1 inch pieces
5 large basil leaves, chopped
1-2 ladles of pasta water
*** optional *** Add a slice of parmesan cheese rind to the sauce after shallots cook though to give extra flavor.
Directions:
Heat 2tbsp olive oil in a medium pan over medium heat
Add in garlic, moving around consistently until soft
Toss in shallots, moving around consistently so not to burn.
Add 1/2 stick butter and mix in with garlic and shallots
Caramelize the shallots for 15 minutes, stirring occasionally
When shallots are caramelized, add in tomatoes and let soften for 10 minutes
Start your pot of water for pasta. Bring to a boil, add pasta, then reduce heat until pasta is al dente (timing will depend on the type of pasta you’re using)
Once tomatoes are soft, pour in white wine and reduce
If you’re adding red pepper flakes, do so now along with the prosciutto
Once prosciutto is cooked and slightly crispy, add in the pasta water and let simmer for a few more minutes, then remove from heat
Toss in basil and mix
Don’t forget to add freshly grated parmesan cheese!
This truly is a flavor filled meal and I really hope you enjoy it as much as I do! It’s become a favorite to make and a winner in my house every time. If you make it, please make sure to let me know how you like it! Use #CinnamonsTable so I can see your dish.
Enjoy!
