LINGUINE WITH CARAMELIZED ONIONS AND ANGRY TOMATO SAUCE
Add Italian flavor to your family's dinner! Serve tasty pasta with tomato sauce - a dish that's ready in 50 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Fill large pot with 5 quarts water; heat to boiling over high heat.
- Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. When butter stops sizzling, add onion and cook 15 minutes, stirring occasionally, until onion is soft and golden brown. Scatter in pancetta and cook 5 minutes longer or until brown and crisp. Add garlic and cook about 30 seconds or until fragrant.
- Use spatula to clear a spot in center of skillet. Add tomato paste and smear it on skillet bottom. Immediately scrape tomato paste off skillet. Paste should become even darker red, maybe even browned. If not, repeat until you see a color change. Stir tomato paste into onion mixture.
- Add sun-dried tomatoes and crushed tomatoes to skillet. Scrape bottom of skillet to dislodge any stuck bits. Stir in oregano and red pepper. Heat to a simmer and reduce heat to low, stirring occasionally, while you prepare pasta.
- When water in pot oven is boiling, add salt if desired. When water returns to a boil, add linguine. Stir immediately to make sure it doesn't stick to itself or pan. Boil linguine 8 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
- Return linguine to pot and stir in sauce. Cook over medium heat 2 minutes, stirring occasionally, until sauce thickens slightly. Sprinkle with cheese; stir to combine. Serve with additional cheese if desired.
Nutrition Facts : Calories 510, Carbohydrate 71 g, Cholesterol 20 mg, Fat 1, Fiber 7 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g
CARAMELIZED ONION SAUCE
Provided by Food Network
Yield about 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.
LINGUINE WITH CARAMELIZED ONIONS AND ANCHOVIES
Note: the amount of anchovies in this recipe may seem alarming, but indeed 2 (2-ounce) tins is correct and makes for a delicious sweet and salty pasta sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions. Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes. Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes. Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley. Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes. Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.
CARAMELISED ONION SAUCE
This is a wonderful sauce that goes well with most meat dishes and adds a great flavour to tarts and savoury pastries. Give it a try! I love to combine this with my Red Wine Jus Gravy for Beef and Lamb Roasts!
Provided by limecat
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a small pan and add sliced onion. Cook on medium heat for 15 minutes, stirring.
- Add sugar and stir through for a further 15 minutes until very dark brown in colour.
- This recipe is excellent mixed with Red Wine Jus Gravy!
- It is also a lovely compliment to savoury puff pastry dishes, pizza and most roast meats.
Nutrition Facts : Calories 146.2, Fat 8.1, SaturatedFat 5.1, Cholesterol 21.4, Sodium 64.3, Carbohydrate 18.9, Fiber 0.8, Sugar 15.6, Protein 0.6
LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
- In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
- Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
- Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams
CARAMELIZED ONION & GARLIC PASTA
This full-flavored recipe is the result of my mom's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. -Lacy Jo Matheson, Sault Ste. Marie, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.
Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.
CARAMELIZED ONION PASTA
All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.
Provided by Samantha Seneviratne
Categories Pasta Butter Onion Garlic Parmesan Cheese Parsley Kid-Friendly Dinner Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
- Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
- Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.
LINGUINE WITH MELTED ONIONS AND CREAM
This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until they turn into a fragrant purée. Add a squeeze of tomato paste and a slosh of heavy cream, taste and done. This recipe comes from a book by two excellent home cooks: "The Good Food: A Cookbook of Soups, Pastas and Stews" by Julie Strand and Daniel Halpern, first published in 1985 and reissued in 2018.
Provided by Julia Moskin
Categories dinner, pastas, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.
- Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.
- In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.
- Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.
- When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.
- Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.
- Serve immediately, sprinkling each serving lightly with parsley, if you'd like. Pass more cheese at the table.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 20 grams, Carbohydrate 101 grams, Fat 42 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 19 grams, Sodium 787 milligrams, Sugar 11 grams, TransFat 0 grams
CARAMELIZED ONION SAUCE
Make and share this Caramelized Onion Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions in oil and butter, covered, over moderately-low heat, stirring occasionally, for 45 minutes.
- Add sugar and vinegar and cook, uncovered, over moderately-high heat, stirring, for 15-20 minutes, or until onions are golden.
- Stir in wine, broth and 1 cup water, bring to a boil and simmer for 5 minutes.
- Add cheese, stirring, until it is melted.
- Stir in parsley and season to taste and serve immediately.
- Enough for 1 lb pasta.
- Fusilli is good.
Nutrition Facts : Calories 671.5, Fat 27, SaturatedFat 11.6, Cholesterol 50, Sodium 287.5, Carbohydrate 81.7, Fiber 5.8, Sugar 12.3, Protein 21.1
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