Four onion pasta

Ingredients:

This dish was inspired by a recipe from Bill Arp. Given all the rich and complicated dishes we made during the holidays, I thought this super-simple pasta might come in handy. Bill’s recipe doesn’t specify which type onion to use so I mixed it up a bit by making a combination of four onions. Use whatever you have on hand. I also incorporated leftover goose fat from a friend. Why not? It added a delicious, rich flavor.

3 Tablespoons extra-virgin olive oil

2 Tablespoons butter (or goose or duck fat)

2 ½ pounds onions (I used a combination of red, Vidalia, leeks, and shallots), thinly sliced

3 garlic cloves, thinly sliced

¼ teaspoon crushed red pepper flakes

1 teaspoon salt

12 oz. long pasta such as tagliatelle or linguine

1 cup (4 oz) grated Parmigianino or Pecorino cheese (or a combination of both)

¼ cup fresh chives, thinly sliced

Freshly ground black pepper

Cooking instructions:

1.    Heat olive oil and butter in a Dutch oven over medium heat until melted.

2.    Add the sliced onions and sauté for ten minutes, stirring occasionally.

3.    Add in the garlic and cook another twenty minutes until caramelized.

4.    Add pepper flakes and salt, mix together, then remove from the heat.

5.    Cook the pasta in a large pot of salted water until pasta is al dente.

6.    Reserve 1 ½ cups of cooking liquid.

7.    Strain pasta and add into the onion mixture along with one cup of the pasta liquid. 

8.    Return the Dutch oven to a low heat and stir to combine.

9.    Add in ¾ cup of the grated cheese and stir to create a shiny sauce. Add more liquid as needed.

10. Serve in heated bowls topped with remaining cheese and a healthy grind of freshly ground black pepper. Garnish with chives.

Serves: 4

Recommended wines:  Gavi, Pinot Bianco, Soave, Verdicchio, or Pinot Grigio from Alto Adige, the best region in Italy for this grape variety.