- 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
Heat the butter in a large skillet over mediumlow 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 tablespoons at a time if the pan seems dry.
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, stirring 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.
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, reserved 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.