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Thursday, September 11, 2008

Featured Recipe: Caramelized Onion & Roasted Red Pepper Pasta

Today’s recipe comes from reader, Kate. It was on her menu a few weeks ago and I stole it shamelessly. Nate and I really enjoyed this dish, and it is super easy to prepare. Plus, it’s so pretty!

Featured Recipe: Caramelized Onion & Roasted Red Pepper Pasta
From Robin to the Rescue by Robin Miller, via TWFD reader Kate
Recipe type: Main Dish, Pasta
  • 12 oz spinach fettuccine (Kate note: I always use regular fettuccine or whole wheat spaghetti with great success)
  • 1 Tbs olive oil
  • 1 medium onion, sliced into half moons
  • 2 Tbs sugar
  • 1 cup sliced roasted red peppers (Jane note: I just bought a jar of these at the store)
  • 2 Tbs balsamic vinegar
  • 1 cup vegetable broth (Kate note: I usually use chicken b/c i have an open container in my fridge)
  • salt and fresh ground pepper
  1. Cook pasta and drain. While pasta is cooking, heat the oil in large skillet over medium heat. Add the onions and sugar and cook, stirring a couple of times until the onions are golden brown and carmelized, about 10 minutes (Jane note – took longer for me). Stir in the red peppers and vinegar and cook for 2 minutes. Add the broth and pasta and simmer for 2 minutes to heat through. Season with salt and pepper and serve. The sauce will thicken up a bit upon sitting for a minute or two.
Kate note: I am only making this for 2.5 of us so I usually make half the pasta, but a full recipe fo the sauce. It’s so good and we like it really saucy! Enjoy!

Jane note: I had a 9 oz package of spinach fettuccine”¦and I thought it was too much pasta for the sauce, so go with Kate’s tip of just doing 6 oz of pasta (half the recipe), but the full recipe of sauce. Also, I’m going to throw some chicken in here next time – I think that would taste good. Great dish!


  1. 1

    The colors in this dish are really pretty together!

  2. 2
    Jane Maynard

    it would almost be a pretty christmas dish, now that I think about it! 🙂

  3. 3

    I’m glad you enjoyed this meal. It’s so easy and has definitely become a go-to meal at our house when I’m short on time!

  4. 4

    do you think this recipe (with the full amount of pasta) could be enough for 4? I do a lunch bunch with some other teachers and would love for this to be my meal this week!

    • Jane Maynard

      I made another fettucine dish last night, with one package of fettucine – the fresh kind. and of course I can’t remember how big that package was, but I think it’s 9 oz. it fed our family of four – two of those people are kids – and we had leftovers.

      sooo….for this one, where there’s 12 oz pasta, I really think one recipe will cover you for four people for sure! especially if you have some bread and a salad on the side, you should have plenty of food.

      hope that’s helpful!

  5. 5

    This sounds perfect. I’m excited to start following this blog! It’s fantastic!

  6. 6

    Made this for dinner tonight! Delicious! We were down to the dregs of balsamic vinegar, so I cheated and did half balsamic and half a balsamic vinaigrette salad dressing. I also added peas. My additions may have made the sauce too liquidy, since it didn’t thicken that much at all, but it was still amazing and we devoured it! Thank you for sharing!

    • Jane Maynard

      so glad you liked it! and if it’s still too liquidy next time, try sprinkling a bit of cornstarch over and stirring it in while cooking – that could help!

      thanks for commenting!

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