Caramelized Shallot Pasta

This could not be easier. It is almost decadent and certainly restaurant worthy. There was not a drop left. We consumed the entire dish.

• ¼ cup olive oil
• 6 large shallots, very thinly sliced
• 1 teaspoon red-pepper flakes, plus more to taste
• 1 (2-ounce) can anchovy fillets, drained
• 1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
• 17.6 ounces pasta – I used bucatini

Boil the water for the pasta. Once you the pasta is done, the sauce will be done too.

Heat olive oil in a large heavy-bottomed Dutch oven over a medium heat. Add shallots, season with salt and stir until they begin to caramelize.

Add the red-pepper flakes and anchovies. Don’t chop the anchovies, they will dissolve on their own. Stir for about 2 minutes.

Add tomato paste and season with salt and pepper. Continue cooking until the mixture is a deep red color. Remove from heat.

The pasta should be al dente right not. Take it out of the pot with long tongs and put into the sauce pot. Add one cup of the water you cooked the pasta in. Using a wooden spoon mix together the pasta and sauce over a medium heat until it become thick.

Serve with red-pepper flakes and grated Parmesan. It is so good.