Everyday Pasta Sauce, Keep the Tomatoes
For those of you who are tomato allergic, can’t eat nightshades, don’t like marinara, or are just looking for an alternative to the ubiquitous red sauce, here’s an idea: Pasta sauce with stewed onions.
Adapted from another James Beard recipe, this Food52 recipe requires just a few ingredients: oil, onion, sugar, salt, madeira, pasta, and parmesan. Here’s the main point: melt the butter and add the onion; fry them until transparent, then season to taste with salt and sugar. Cook the onions further until they are jam – about an hour, then finish off with a drink before adding the cooked pasta. Parmesan shower.
Based on some of the comments, you may need to turn up the heat to speed up the cooking process a bit, but if you like caramelized onions, this sauce sounds like a win-win. Once you get comfortable with the technique, change it to make it your own by swapping out pappardella penne, olive oil for butter, marsala or dry sherry instead of Madeira, adding meat or mushrooms to increase weight – you get the idea.
Stewed Onion Sauce | Food52
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