Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts water
1 tablespoon salt
1 pound dried pasta --such as orecchiette -- (little ears)
fresh herb sprigs -- (same as used in
-- sauce)
freshly grated parmesan cheese -- for passing
-- parmigiano-reggiano
=== onion sauce ===
1/2 cup olive oil -- extra-virgin
4 quarts thinly sliced onions
1/3 cup chopped garlic
Salt
freshly ground black pepper
1 cup dry red wine
1/2 cup chopped mixed fresh marjoram
summer savory -- lavender, flat-leaf
parsley -- and thyme, or 3
-- tablespoons
crumbled dried herbes de provence |
Preparation:
To make the sauce, heat the oil in a large saucepan over medium heat. Add the onions and toss well to coat with oil. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the onions just begin to color, about 30 minutes.
Remove the cover, add the garlic, increase the heat to medium, and season to taste with salt and a generous amount of pepper. Cook, stirring occasionally, until the onions are almost caramelized, about 25 minutes. Increase the heat to medium-high, add the wine, and cook until the wine evaporates. Stir in the chopped 'herbes' just before tossing the sauce with the pasta.
Meanwhile, bring the water to a rapid boil in a large pot over high heat. Stir in the 1 tablespoon salt. Drop in the pasta and cook, stirring frequently, until tender but still firm to the bite. Drain and transfer to a heated bowl. Toss the pasta with the sauce, garnish with the herb sprigs, and serve immediately. Pass the cheese at the table.
Serves 8 as a pasta course, or 4 as a main course.
Comments: This cold-weather pasta dish relies on a simple sauce of onions, cooked until almost caramelized. Any yellow, white, or red onions will do. Although for a zesty counterpoint, add sauteed spicy sausage slices to the onions along with the w |
