Pasta With Caramelized Onions
Indulge in a symphony of flavors with this tantalizing balsamic fetucini recipe. The savory caramelized red onion and jalapenio medley combined with the sweetness of herbs and a splash of red wine create a rich and aromatic sauce that hugs each strand of pasta. Topped with a generous sprinkle of grated parmesan, this dish is a delightful fusion of sweet, spicy, and savory notes that will leave your taste buds dancing with joy.
— Constant Cookbook
Ingredients
- 250g balsamic fetucini (HINT: if you can't find this type of pasta, use plain fetuccini but add balsamic vinegar to the water where you boil the pasta)
- About 1 tbsp of olive oil
- 1 medium red onion, sliced
- 1 jalapenio, sliced
- 3 tbsp sugar
- A good quality red wine, I recommend a strongish wine(amount to taste)
- 2 tbsp malt vinegar
- Thyme, basil and salt to taste
- Grated parmesan to garnish
Instructions
- Boil pasta until al dente.
- Meanwhile, on a large skillet or wok, heat the olive oil and saute the onion with the jalapenioo for a couple of mins. Add sugar, a good splash of wine (I use about 1/4 cup), vinegar and a sprinkle of salt. Reduce heat and let all the ingredients simmer for about 7 mins, until all the alcohol from the wine has evaporated (this is why it's important to use a good wine) and the sugar has melted; you want that onion to be dark and sticky.
- Add the cooked pasta to the caramelized onion, mix well and toss in the thyme and basil. Garnish with grated parmesan.
Yield
Serves 2
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