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Rach's husband John turns shallots, cream + a touch of brandy into a silky, sexy pasta that's perfect for Valentine's Day—or any date night.
The pair also shared the sweet story of how they first met and recalled how John proposed. (Spoiler alert: It didn't exactly go as planned!)
- 3 tablespoons good-quality extra-virgin olive oil (EVOO)
- 3 tablespoons butter
- 10 to 12 large shallots, chopped
- Salt and pepper, to taste
- ¼ cup brandy
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons fresh thyme, chopped
- 1 pound spaghetti or farro pasta
- ½ cup walnuts or hazelnuts, chopped and toasted
- 2 tablespoons fresh parsley, chopped
In a skillet, heat EVOO and butter over low heat until butter melts, then add shallots, season with salt and pepper, and cook until browned. Deglaze with brandy, stirring. Add cream, lemon zest, and thyme and cook until sauce is reduced and thickened.
In a pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water, drain pasta and add to shallot sauce. Toss with pasta water, nuts and parsley.
