It was the peak of 2020. Everyone was stuck inside, hoarding bags of flour like they were gold bars and staring at half-empty pantries. Then came "The Pasta." Technically, its name is Alison Roman’s Caramelized Shallot Pasta, but if you were on Instagram or TikTok back then, you just knew it as the dish that turned your kitchen into a garlicky, jammy sanctuary.
Honestly, it’s kinda rare for a recipe to stay this relevant years later. Most viral food trends—remember Dalgona coffee?—burn out fast. But this one? It stuck. It’s the kind of meal you make when you have nothing in the fridge but a few wrinkly shallots and that one tube of tomato paste you bought six months ago.
What Most People Get Wrong About the Shallots
The biggest mistake people make with Alison Roman shallot pasta is being too timid. You see a pile of sliced shallots and think, "Yeah, five minutes and they’ll be good."
Nope. Not even close.
You have to cook them way longer than feels natural. We’re talking 15 to 20 minutes of slow, steady sizzling in a generous pool of olive oil. They shouldn’t just be soft; they need to be "frizzled." You’re looking for those dark, golden-brown edges that almost look like they’re about to burn but don’t. That’s where the sweetness comes from. If you pull them off the heat too early, the dish ends up tasting like raw onions and acidic tomato. Patience is literally the main ingredient here.
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The Anchovy Situation
A lot of people freak out about the anchovies. A full 2-ounce tin (about 12 fillets) sounds like a lot. It sounds like the pasta is going to taste like the bottom of a fishing boat.
But here’s the secret: they melt. They don't stay as little fishy strips. Once they hit that hot oil with the shallots and garlic, they dissolve into a salty, savory base that chefs call "umami." You won't actually taste "fish." You’ll just taste a depth of flavor that salt alone can't give you. If you’re truly, 100% against them, some people swap in a tablespoon of white miso paste or a splash of fish sauce, but honestly, the tin of anchovies is the soul of the original recipe.
How to Build the Perfect Sauce
The transition from "onions in oil" to "legendary sauce" happens when you add the tomato paste. Alison Roman’s recipe calls for a whole 4.5-ounce tube or a 6-ounce can. Most recipes use a tablespoon or two. This one uses the whole thing.
- Caramelize the paste: Don't just stir it in and add water. Let that tomato paste fry in the oil for a minute or two. It should turn from bright red to a dark, brick-red color.
- The "Half Now, Half Later" Trick: This is the genius part. The recipe makes a massive amount of sauce—way more than you need for one pound of pasta. You’re supposed to take half of that jammy red paste out and save it in a jar.
- The Emulsion: When you’re ready to eat, you toss your very al dente pasta into the remaining sauce with a big splash of starchy pasta water.
That water is the glue. It turns the thick paste into a glossy, clingy sauce that coats every strand of bucatini. If your pasta looks dry, add more water. It’s basically impossible to add too much because it just evaporates as you toss it over the heat.
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Why the Topping is Non-Negotiable
You might be tempted to skip the parsley and garlic topping. Don't.
Since the sauce is so rich, heavy, and sweet from the shallots, you need a "punch" to wake up your palate. Roman suggests mixing finely chopped parsley with one clove of raw, minced garlic. This tiny bit of raw garlic adds a spicy, sharp kick that cuts right through the oil. Without it, the dish can feel a bit one-note after a few bites.
The New York Times Legacy and "The Pasta" Nickname
The popularity of Alison Roman shallot pasta wasn't just about the taste; it was about the timing. Published in The New York Times Cooking section right as the world went into lockdown, it became the "Most Popular Recipe of 2020."
It followed in the footsteps of #TheCookies (her salted chocolate chunk shortbread) and #TheStew (chickpea and turmeric). Roman has a knack for naming things in a way that feels intimate, like she’s sharing a secret with you. Even though she eventually moved on from the Times following some high-profile controversies regarding her comments on other food personalities, the recipe remains a permanent fixture of the NYT "Essential" list.
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Beyond the Pasta: What to Do With Leftovers
If you followed the instructions and saved half the shallot-tomato paste, you have a powerhouse in your fridge. It stays good for weeks because of the high oil and salt content.
- Smeared on toast: Put a thick layer on sourdough and top it with a jammy boiled egg.
- Roasted Chicken: Rub it under the skin of chicken thighs before roasting. The sugars in the shallots will help the skin get incredibly crispy.
- Vinaigrette: Whisk a spoonful into some red wine vinegar and extra oil for a salad dressing that actually has some body.
- Fried Eggs: Fry your eggs directly in a tablespoon of the paste instead of plain butter.
Common Substitutions and Tweaks
Let's be real—sometimes you don't have shallots. They’re expensive and annoying to peel. Can you use red onions? Sure. It won't be exactly the same—shallots have a milder, more delicate sweetness—but thinly sliced red onions will get you 90% of the way there.
If you’re out of bucatini (the thick, hollow spaghetti that is arguably the best shape for this), use spaghetti or linguine. Avoid small shapes like penne; this sauce wants to be swirled.
Actionable Steps for Your Next Dinner
If you're planning to make Alison Roman shallot pasta tonight, keep these three rules in mind to ensure it turns out like the photos:
- Slice the shallots paper-thin. Use a mandoline if you have one. The thinner they are, the faster they turn into that jam-like consistency rather than staying chunky.
- Salt your water like the sea. Since the sauce is built on pasta water, that water needs to be seasoned properly.
- Don't overcook the noodles. Pull them out of the boiling water two minutes before the package says they’re done. They will finish cooking in the sauce, absorbing all that shallot-infused oil.
This dish is proof that you don't need a massive grocery list to make something that feels like a "restaurant meal." It's just oil, aromatics, and time. Mostly time. Turn on a podcast, pour a glass of wine, and just keep stirring those shallots until they look like gold.