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  1. 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!