Penne with Spicy Onion Sauce

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Penne with Spicy Onion Sauce

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Pasta & Pasta Sauces Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable oil

3 cloves garlic -- peeled & minced

3 pounds Spanish onions -- peeled & thinly sliced (about 12 cups)

2 large leeks (white part only) -- halved lengthwise, rinsed

well, & thinly sliced into semicircles

2 bottled hot cherry peppers -- stemmed, seeded & finely

chopped

2 tablespoons pickling liquid from the bottle of cherry

peppers -- (to 4 tbsp)

1 pound dried penne pasta

salt & freshly ground black pepper to

taste

1/2 cup chopped fresh flat-leaf parsley

1/2 cup freshly grated Parmesan cheese, preferably

Parmigiano-Reggiano

 

Heat the oil in a small saute pan over medium heat and saute the garlic until

softened. Scrape it into the insert of the slow cooker. (If your microwave

oven is large enough to hold the slow cooker insert, place the oil and garlic in

the insert of the slow cooker, cover with the inverted lid or a flat plate,

place the insert in the microwave, and cook on high for 4 to 5 minutes or until

the garlic has softened.)

 

Place the onions, leeks, cherry peppers, and the pickling liquid in the insert

of the slow cooker. Use two forks to toss the ingredients together, and then

cover and cook on low for 9 to 10 hours, until the onions are deep golden brown

and tender. They will cook down considerably.

 

When ready to serve, cook the pasta in a large pot of boiling water according to

package directions. Drain well and reserve about 1/2 cup of the cooking liquid.

Return the drained pasta to the pot and stir in the onion and pepper sauce. If

the dish seems dry, add some of the pasta water. Toss well and season with salt

and pepper to taste. (Remember that adding cheese will add salt.) Serve in

shallow bowls, and sprinkle each serving with some parsley and cheese.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 169 Calories; 9g Fat (48.2% calories from

fat); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 3 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0