Shallot and Balsamic Symphony Pasta

Boil water in a large pot and cook the penne pasta according to package instructions. Set aside a cup of pasta water before draining, then return pasta to the pot.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

Add the sliced shallots and minced garlic to the skillet. Sprinkle with freshly ground black pepper. Cook until shallots become tender and slightly caramelized, this will take about 10 to 15 minutes.

To achieve a rich caramelization, add in the balsamic vinegar and brown sugar, stir well and let it cook for another 5 minutes. The shallots should be almost sticky, with most of the moisture evaporated.

Transfer the caramelized shallots to the pot with the cooked pasta. Add a bit of the reserved pasta water to help form a light, smooth sauce.

Combine the pasta with parsley, and half the parmesan cheese, stirring gently to coat.

Serve in individual dishes, topped with the remaining parmesan cheese and a drizzle of balsamic reduction.