Pasta Cipolla
3 cups Barilla Farfalle (or your favorite noodles)
1 large Vidalia Onion
2 tbs. Martini & Rossi Bianco Vermouth (not dry)
1 ½ tbs. Herb-Ox chicken bouillon powder
pinch of ground habanero pepper
½ stick unsalted butter
Freshly grated Reggiano Parmesan
Chop the onion and sautee in butter on medium-high heat until it starts to turn golden then reduce to medium heat. Add the pasta to the boiling water and when there is about 5 minutes left, turn the onions to high and add the vermouth, bouillon and habanero. Stir regularly, then lower the heat on the skillet when the water has boiled away and onions begin to fry once again. Do not let the onions become carmelized, ideally they should be a rich golden color. Then when the pasta is ready, drain, then add the pasta into the skillet with the onions and toss well while still on the burner. Serve immediately with grated Parmesan.
Copyright © 1997 by George Clay
All Rights Reserved