Grown Up Alphabet Pasta

  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1 to 2 tablespoons or a good nub butter, plus 2 tablespoons

1 large shallot, chopped

2 cups dried alphabet pasta

3 cups chicken stock, plus more as needed

1 cup coarsely grated Parmesan cheese

1 tablespoon coarse salt

Freshly ground black pepper

1 good handful fresh parsley, chopped

Directions

  1. Melt the butter over high heat in a saucepan. Add the shallot and cook, stirring often, until golden brown, about 6 to 8 minutes. Cook's Note: Be attentive to this. You don't want any brown crispy shallot edges. Reduce the heat to medium, and add 2 tablespoons butter along with the alphabet pasta. Cook, stirring often, until the pasta is coated in the butter and is light and golden, about 2 minutes. Add 1 cup chicken stock, and bring everything to a boil. Let the liquid get incorporated, then once absorbed add another 2 cups or more stock about a cup at a time. Continue boiling, stirring all the while, until the pasta absorbs the stock, about 10 minutes. If the mixture becomes too thick before the pasta finishes, pour in a little more stock or water. Stir in the grated Parmesan, salt and pepper to taste. Check the pasta's consistency, and add more stock, if needed.

Cook’s Note

You are looking for a slightly loose consistency with the pasta having a bit of a bite in its center. Fold in the chopped parsley, and add a bit more salt and pepper, if needed. Transfer the pasta to warm shallow soup bowls alongside Fried Chicken.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.