Farfalle Pasta With Chunky Tomato Sauce

Bring a large pot of water to a boil over high heat.

Meanwhile, in a small saucepan, melt 3 tablespoons of the butter over medium-low heat. Once the butter is melted, whisk in the flour and allow to cook, whisking occasionally, for one to two minutes. Slowly add the milk in 1/2 cup increments, whisking after each addition. Once all the milk has been added, turn the heat up to medium and allow the mixture to come to a gentle simmer, whisking frequently.

Once the mixture has thickened to a creamy sauce consistency, add the can of tomato soup, bring to a simmer, then add the Cheddar as well as salt and pepper to taste.

Immediately remove from heat and set aside, covered with a lid, to keep warm.

Once the pot of water has come to a rolling boil, salt generously, add pasta and cook according to package instructions.

While the pasta is cooking, heat the remaining tablespoon of butter in a frying pan over medium heat. Add the shallots and sauté, stirring frequently, until golden, about five minutes. Remove shallots from the pan and set aside in a small bowl. Wipe the pan with a paper towel and return to the stovetop. Turn heat up to medium-high, add a bit of olive