There is something about caramelized onions that makes me swoon. I absolutely adore them, especially burgers with caramelized onions. Lip smacking good I tell you! A while back, I was watching Rachel Ray’s 30 Minute Meals show and she made this awesome looking pasta dish — Caramelized Onion Penne. It looked so creamy (and dreamy) and oniony and down right yummy. I couldn’t wait to whip it up for myself!
Compliments of It’s a Keeper
Adapted from Rachel Ray’s 30 Minute Meals
www.everydaytastes.com
1/2 pound whole-wheat penne pasta
2 Tbsp extra-virgin olive oil
1 tsp anchovy paste or 4 flat fillets
2 large onions, thinly sliced
1 bay leaf
Freshly ground black pepper
1 Tbsp flour
1/2 cup cream
1/4 cup pasta water
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 cup finely chopped fresh flat-leaf parsley
Bring a large pot of salted water to a boil. Cook pasta according to directions to al dente and drain.
In a large skillet, heat olive oil over medium heat. Stir in the anchovy paste and let it melt into the oil – about 1 minute. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions for about 20 minutes or until soft and caramelized. Add flour and stir for 30 seconds. Add cream and pasta water and cook until slightly thickened and heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Sprinkle with parsley and serve.
Is It a Keeper?
This was out of this world good! I served it with pork chops and everyone loved it! Even the little guy gave it two thumbs up!
This dish was perfectly creamy — just like Rachel’s. And the onions…well, there aren’t words to describe how sweet and flavorful they were (OK, I guess there were words to describe it). I used 2 Vidalia onions, since that’s what I had on hand. I also used whole grain pasta.
I have to admit I was skeptical about adding the anchovies (I used paste) but I’m glad that I did. They really just melt into the dish and it adds a deep layer of flavor. Don’t worry, there’s no fishy taste. Just lots of flavor. But, if you don’t like it, feel free to omit it.
Oh, and I almost forgot…the leftovers….AMAZING! Some things are just better the next day.
If you’re looking for a different side dish, I highly recommend this recipe! You could probably even toss in some cooked chicken and turn it into a quick dinner!
So, who’s going to give this recipe a try?
Christina
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