Sticky shallot pappardelle

• portioner: SERVES 4

Ingredienser

8 banana shallots (600g), peeled and finely sliced

75ml olive oil a knob of butter (optional)

2 cloves of garlic, peeled and finely chopped

I small carrot, peeled and grated

4 tablespoons tomato purée

I tablespoon sherry vinegar a small bunch of woody herbs

(I sprig each of thyme,

rosemary and sage)

400g pappardelle (or tagliatelle)

100g Parmesan cheese, grated,

to serve

½ a bunch of parsley (15g),

finely chopped

Vejledning

Prep and cook the shallots Peel, trim and finely slice 8 banana shallots. If you have one, a mandoline or a food processor with a slicing attachment can be useful here. Add to a cold pan with 75ml olive oil, a pinch of salt and a knob of butter if you are using it. Cook the shallots slowly over a medium-low heat for 20-25 minutes until they have softened but not browned

Finish the ragu Add 2 cloves of garlic, peeled and finely chopped, I small carrot, peeled and grated, and 4 tablespoons tomato purée, and cook for 5-6 minutes, until the tomato purée is beginning to look sticky and thick. Then add I tablespoon sherry vinegar and 200ml water. Add a small bunch of woody herbs and cook for another 1o minutes until you have a soft, caramelly ragù.

Cook and finish the pasta Cook 400g pasta in plenty of boiling, well-salted water for a minute or so less than the packet instructions. You want it just before al dente. Drain it, reserving a mug of pasta

water, or use tongs to lift the pasta from the pasta pot into the ragù pan. Remove the woody herbs From the pan and season the ragh with salt and freshly ground black pepper. Add enough pasta cooking water to bring it together into a creamy sauce which coats each noodle. If you drained your pasta in a colander rather than using tongs you will need to add a bit

mote pasta water. Finish in the

pan with 100g grated Parmesan.

Top with ½ a bunch of finely

chopped parsley.