Shallot and Thyme Strozzapretti with Cream and Pangrattato

Short pasta, 500g
French shallots, 4, peeled and sliced
Garlic, 1 clove, crushed
Spring onion, 4, topped and sliced
Unsalted butter, 30g
Chicken stock, 1 litre or more
Thyme, a few sprigs
White wine, 50-100ml
Olive oil, to taste
Lemon zest, to taste
Dried chilli flakes, to taste
Salt and pepper, to taste
Pangrattato

Gently cook the pasta in oil and butter in a large frying pan for a few minutes, to coat the pasta.

Add the wine and black pepper and simmer until the wine evaporates.

Add lemon zest and stir to combine.

Add the stock, 1 cup at a time, cook over medium heat, stirring and adding more stock, until the pasta is cooked.

Meanwhile, gently fry the shallots, thyme and spring onions in oil and butter for at least 10 minutes.

Add the garlic and continue to gently fry.

Add chilli, salt and pepper, to taste.

Add the cream, stir to combine and allow to sit until the pasta is cooked.

Add the creamy sauce to the pasta, when it is al dente.

Serve with pangrattato, parmesan, and a pinch of lemon zest.

Fresh herbs such as basil or parsley or dill also work well, sprinkled just before you serve.