Balsamic: RIGATONI WITH GLAZED SHALLOTS AND BALSAMIC CREAM

June 6, 2008

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RIGATONI WITH GLAZED SHALLOTS AND BALSAMIC CREAM

1 tablespoon extra virgin olive oil

4 cups sliced shallots

2 cups vegetable stock

2 cups heavy cream

4 teaspoons balsamic vinegar

1/2 teaspoon salt, Approximately

Cracked pepper, to taste

2 tablespoons salt, for pasta cooking water

1 pound fresh rigatoni, or 2/3 pound dried - Or any other cut of pasta you

prefer

2/3 cup freshly grated Parmigiano Reggiano

1/2 cup minced chives

In a large sauté pan, heat olive oil over medium high heat. Add shallots and

stir until they begin to brown. Reduce heat to low and allow the shallots to

continue browning for 15 to 30 minutes, stirring occasionally. When shallots are

a dark golden brown, but not burned, remove them from the sauté pan. Reserve. To

the same pan, immediately add the stock, cream and vinegar. Raise heat to

medium, and allow liquid to simmer until it is reduced to about 2 1/2 cups. This

can take anywhere from 15 to 30 minutes. Occasionally, with a wooden spoon or

spatula, scrape mixture off sides and bottom of pan. When sauce has reduced,

remove from heat; add salt and pepper to taste, and reserve. Bring 6 to 8 quarts

of water and the 2 tablespoons of salt to a boil. Add rigatoni and cook until

tender. Drain well and toss with the sauce and the shallots over low heat until

mixture is hot. Place on serving dish or plates and top with the Parmigiano and

the chives.

MAKES A SIDE DISH FOR 6 or 4 AS A MAIN COURSE

Source: Pasta & Co.

Formatted by Chupa Babi: 06.05.08

" Here's a chance to use your Elsa Balsamic Vinegar. The recipe makes a perfect

pasta to accompany especially " important " [favorites]: [favorites], for

instance. Pair it as well with the season's best green beans tossed with diced

tomato and just a touch of olive oil or a bitter green-anything from spinach to

rapini. The sauce can be prepared at least a day ahead, refrigerated, then just

heated while the pasta cooks. "

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