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Creamy Vidalia Sauce for Pasta




Source of Recipe


Pam Fierro (AMOM Pam) WFD Board


Recipe Introduction


This recipe came from a good (online) friend. :) ........................................"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." ............................."While the Pasta Cooks by Andrew Schloss, p. 124"


List of Ingredients




1 pound fettucine -- or other long pasta
3 large Vidalia onion -- halved and thinly sliced (or other sweet onion)
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic -- minced
1/2 cup sour cream
1/4 cup Parmesan cheese -- freshly grated
salt and white pepper -- to taste

Recipe



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. Serves 4-6