Pasta with Brussels Sprouts, Shallots & Asiago

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Pasta with Brussels Sprouts, Shallots & Asiago
serves 6

Ingredients:
8 Shallots, peeled
1 tbs. Olive Oil
Salt and Pepper
1 lb. Linguine Pasta
1 tbs. Butter, unsalted
1 lb. Brussels Sprouts, thinly sliced
1/2 tsp. Sugar
1 tbs. Sherry Vinegar (I used apple vinegar.)
3/4 c. Heavy Cream
1/4 c. Asiago Cheese, grated

Instructions:
Preheat oven to 400 degrees. Place the shallots in a small baking dish and drizzle with the olive oil and a pinch each of salt and pepper. Cover the dish tightly with aluminum foil. Roast until tender, 35-40 minutes. When cool, cut the shallots into 1/2-in slices and set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 6-7 minutes or according to package directions.Reserve 1 cup of the cooking water and drain the pasta.

While the pasta is cooking, heat the butter in a large saucepan over medium-high heat until lightly browned. Stir in the brussels sprouts with a pinch of salt and the sugar. Cook, stirring often, until the brussels sprouts begin to soften, 3-4 minutes. Add the vinegar and cook, stirring, until it reduced to a syrup, about 1 minute. Reduce the heat to medium-low and add the cream and shallots. Season with salt and pepper.

Add the drained pasta to the brussels sprouts and stir to combine, adding some of the reserved pasta water if it seems dry. Transfer to a serving dish and sprinkle cheese over the top. Serve right away.