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Creamy Vidalia Sauce for Pasta
Recipe By : While the Pasta Cooks by Andrew Schloss, p. 124
Serving Size : 4 Preparation Time :0:20
Categories : Sauces Pasta
Amount Measure Ingredient -- Preparation Method
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1 pound long pasta, such as fettucine or spaghetti
3 large Vidalia (or other sweet) onion -- halved&thinly
sliced
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic -- minced
1/2 cup sour cream, regular or reduced-fat
1/4 cup freshly grated Parmesan cheese
salt and white pepper -- to taste
Bring a pot of lightly salted water to a boil. Add the pasta and stir a few
times to ensure that the pasta does not stick to itself. Boil vigorously for
the time recommended on the pasta package or until the pasta is tender.
While the pasta cooks, place the onions in a large nonstick skillet, cover,
and cook over medium heat until the onions are soft and moist, about 5
minutes. Uncover, increase the heat to high, add the butter and the oil, and
cook for 5 more minutes, stirring frequently until the onions are a pale
golden brown. Stir in the garlic. Remove from the heat, stir in the sour
cream and cheese, and season with salt and pepper.
Drain the pasta and toss it with the sauce in a serving bowl.
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NOTES : "The trick to this flavorful sauce is selecting a sugar-packed onion
and cooking it to encourage its sweetness to emerge. By starting the onions
in a dry skillet, their moisture is drawn out along with all the water
soluble sugars. Once the juices are released, butter and oil are added,
triggering development of a more pungent onion flavor. Sour cream finished
the sauce, providing a lush vehicle for the complex onion flavors."
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