Cook The Book: Caramelized Garlic And Shallot Pasta

• 2 tablespoons unsalted butter
• 1 1/2 pounds (about 15 medium) shallots, sliced crosswise into 1/4-inch rings
• 1 cup peeled garlic cloves (about 3 heads), large cloves halved lengthwise
• 2 teaspoons sugar
• 1 1/2 teaspoons coarse salt, plus more for water
• 1/4 teaspoon freshly ground black pepper
• 2 cups homemade chicken stock or low-sodium store-bought chicken broth, skimmed of fat
• 1 pound farfalle, rigatoni, or cavatelli
• Fresh basil leaves, for garnish
• Parmigiano-Reggiano cheese, for garnish

1. Heat the butter in a large skillet over medium-low heat. Add the shallots and garlic cloves, stirring to coat. Sprinkle with the sugar, 1 teaspoon salt, and the pepper, and stir to combine. Cook until very soft and golden, about 1 hour, adding water 2 table-spoons at a time if the pan seems dry.
2. Using a slotted spoon, transfer the garlic and shallots to a bowl, and set aside. Add the chicken stock, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stir-ring occasionally, until the mixture is reduced by one-quarter, about 5 minutes. Remove from the heat, return the garlic and shallots to the pan, and keep warm while cooking the pasta.
3. Cover a large pot of salted water, and bring to a boil. Drop the pasta into the boiling water; stir to keep pasta from sticking. Cook until al dente; drain and return to saucepan. Stir in 1/2 teaspoon salt, re-served garlic and shallots, and sauce. Cut basil leaves into thin strips. Divide pasta and sauce among six serving bowls; garnish with the basil and shaved Parmigiano-Reggiano. Serve hot.

unsalted butter, shallots, garlic, sugar, coarse salt, freshly ground black pepper, chicken, rigatoni, fresh basil, cheese

Taken from www.seriouseats.com/recipes/2007/12/cook-the-book-caramelized-garlic-and-shallot-1.html (may not work)