Rachael Ray's Carmelized Onion Penne
Really good. Just be aware that it calls for a HALF pound (or half a bag) of penne. that would have been nice to notice as I made way too much pasta and the sauce wasn't very creamy since it was suppose to be for only half the pasta. :) But other than that - ooooo soo good! Made it with the Pork Chop Pizzaiola.
Ingredients
1/2 pound whole-wheat penne pasta
Kosher salt
2 tablespoons extra virgin olive oil (EVOO)
1 teaspoon anchovy paste or 4 flat fillets
2 large onions, thinly sliced
1 bay leaf
Freshly ground black pepper
1/2 cup cream
1/2 cup grated Parmigiano Reggiano, (a couple of handfuls)
1/4 cup finely chopped fresh flat leaf parsley
Preparation
Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
Heat the EVOO in a large skillet over medium heat. Stir in the anchovy paste and let it melt into the oil. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions until very soft and light caramel in color, about 20 minutes. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.
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