Nguyen Yeats-Brown's Spicy Tomato Shallot Butter Pasta


Spicy Tomato Shallot Butter Pasta

  • 1 Long Shallot Thinly sliced
  • 6 Tbsp Neutral Oil
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Minced Spring Onion
  • 1 Tbsp Lemongrass
  • 2 Tbsp Tomato Puree
  • 1 Heaped Tbsp Butter
  • 1 Tbsp Chili Flakes
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Oyster Sauce
  • 1 Tsp Sugar / Honey
  • 1 Tsp MSG
  • 170-200 G Pasta Bucatini is recommended.
  • 80 G Grated Parmesan
  • Handful of Finely Chopped Coriander
  • Sesame Seeds
  • Chili Oil
  • Salt



1. Slice the shallot with a mandolin if available to get thin circle slices ready to fry 

2. Heat up some oil in a pan and throw in the shallots until golden & crispy 

3. Remove shallots from oil with a slotted spoon onto some kitchen paper to soak up the excess oil, but keep the shallot oil in the pan 

4. Boil pasta in salted boiling water (not too salty as the sauce will do the work) 

5. Heat up the butter in a pan with shallot oil and add in all the aromatics- ginger, lemongrass, spring onions and fry for 2-3 mins until soft & fragrant 

6. Add tomato puree & chilli flakes and sautéed for an extra 1-2 mins until combined with butter 

7. Add in soy sauce, oyster sauce, sugar/honey, msg and mix until all combined creating a sauce 

8. Add a ladle of pasta/noodle water to loosen the sauce up a little 

9. When the pasta/noodle is 2 mins from being done/al dente, transfer over to the saucepan and toss util evenly coated 

10. Add parmesan & coriander, continue mixing it in & add more pasta water if need 

11. Serve up, garnish with some grated parmesan, sesame seeds, crispy shallots, your favourite chilli oil & chopped fresh coriander/spring onions