Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside. , In a large skillet, cook onion in oil over medium heat for 10-15 minutes or until golden brown, stirring frequently. Reduce heat to low. Stir in the olives, salt, basil, oregano and pepper. Drain pasta; add to onion mixture. Stir in feta cheese and pine nut mixture.
Time 30m Yield 2 to 3 servings Number Of Ingredients 10 Steps:
Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain. Heat the extra-virgin olive oil in a large skillet over medium heat. Stir in the anchovy paste and let it melt into the oil. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions until very soft and light caramel in color, about 20 minutes. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat oil in large non stick skillet over med high heat. Add onions and cook stirring often for 5 minutes. Reduce heat to medium, add sage, s& P and cook stirring occasionally for 20 minutes until onions are golden. Add red pepper and stock and stir to combine. Cook pasta in salted water 8 to 10 minutes. Drain and return to cooking pot. Add onion mixture, toss to coat. Add cheese and parsley, toss to coat again.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes. Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.
Time 1h30m Yield 6 Number Of Ingredients 11 Steps:
In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.) Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn’t stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture. Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
In a large frying pan over high heat, cook onions in 3 tablespoons olive oil with sugar and 2 teaspoons salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes. Reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color and become quite sweet, 35 to 40 minutes more. If onions begin to stick to the pan or char during cooking, reduce heat. Meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts or cashews, stirring frequently, until fragrant and golden, about 10 minutes. Remove from heat and cool slightly. Pour nuts into a zip-lock plastic bag and lightly crush with a rolling pin. Set aside. When onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain pasta, reserving about 1/2 cup cooking water. Toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tablespoons olive oil. Season to taste with salt & crushed red pepper flakes, if using Serve hot.
