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Yield: 2 Servings
Ingredients:
* 1 lb Fresh fettichini cooked Per package directions.
* 1/2 c Light whipping cream
* 1 md Red onion julliened Your favorite chile(s) -julliened
* 2 tb Olive oil Juice and zest of 1 lemon
* 1 ts Salt
Instructions:
While water for pasta is heating up to rolling boil prepare onion and chile(s). Zest lemon. Roll around counter top while gently pressing down with your palm. Slice and squeeze. reserve zest and juice. Heat saut pan over med. high heat add oil. Add onion and saut till onion starts to turn translucent. (Water should be at a boil by now so add pasta.) Add you chile and continue cooking till onions just start to caramelize. Add cream and cook approximately 2 more minutes. Add juice to cream mixture and 1/2 of the jest reserving rest for garnish. (This is the only tricky part-if you add the juice and the cream at the same time the cream will break or curddle but will not if the cream is cooked a bit first) Stir frequently let sauce cook and thicken some. Pasta should be cooked. Drain well and toss with cream sauce add salt. You can use dry pasta but the timing will be off so adjust accordingly. As I said very fast and cheap. The sweet of the onion and the heat of the chile plus the play against the cream and the texture of the chile against the pasta makes this dish superb. I hope you will enjoy
Ingredients:
* 1 lb Fresh fettichini cooked Per package directions.
* 1/2 c Light whipping cream
* 1 md Red onion julliened Your favorite chile(s) -julliened
* 2 tb Olive oil Juice and zest of 1 lemon
* 1 ts Salt
Instructions:
While water for pasta is heating up to rolling boil prepare onion and chile(s). Zest lemon. Roll around counter top while gently pressing down with your palm. Slice and squeeze. reserve zest and juice. Heat saut pan over med. high heat add oil. Add onion and saut till onion starts to turn translucent. (Water should be at a boil by now so add pasta.) Add you chile and continue cooking till onions just start to caramelize. Add cream and cook approximately 2 more minutes. Add juice to cream mixture and 1/2 of the jest reserving rest for garnish. (This is the only tricky part-if you add the juice and the cream at the same time the cream will break or curddle but will not if the cream is cooked a bit first) Stir frequently let sauce cook and thicken some. Pasta should be cooked. Drain well and toss with cream sauce add salt. You can use dry pasta but the timing will be off so adjust accordingly. As I said very fast and cheap. The sweet of the onion and the heat of the chile plus the play against the cream and the texture of the chile against the pasta makes this dish superb. I hope you will enjoy