A little love letter
Dear salsiccia & caramelized onion pasta,
Four whole onions sounds like too many, right up until they melt down into you.
Slow, golden, sweet, jammy. Then fennel salsiccia crumbled into the pan, garlic, tomato paste, smoked paprika and oregano, a splash of white wine and balsamic, a spoon of Dijon, and cream to pull it all together. Long ribbons of tagliatelle catch every bit of you.
You're the dinner I want on the first dark evening of autumn, when it's raining sideways and I've had enough of everything. Rich and smoky and a little spicy, with parmesan and parsley on top so I can pretend something green is involved. Leftovers are a nice theory. They've just never happened.
Let’s make this piece of happinessxo, Kimberly
saved you a seat
Up close
Creamy Salsiccia & Caramalized Onion Pasta
Pasta with fennel salsiccia and slowly caramelized onions in a creamy tomato sauce. Forty minutes, cozy, very Italian.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep the onions
Peel the onions and cut them into thin half-rings. Set aside.prep the sausage
Remove the casing from the Salsiccia (or keep it on if it’s edible). Cut the sausage into small pieces and set aside.peel the garlic
Peel the garlic cloves. Set aside.caramelize the onions
Place a large pan over medium heat and add butter. Toss in the onions and season with a pinch of salt. Lower the heat and let the onions cook down for about 15 minutes, until they’re soft and golden. Then, remove the onions from the pan.brown the sausage
Put the pan back on the stove, add some olive oil, and heat it up. Add the Salsiccia, breaking it up with a wooden spoon so it resembles coarse ground meat. Turn the heat up to medium and cook until the pieces are golden brown.make the sauce
Mix in smoked paprika, tomato paste, and oregano, and let it cook briefly until it smells fragrant. Add the garlic to the pan - either finely grate it or press it through a garlic press. Put the onions back in the pan and mix everything well. Now, deglaze with white wine, scraping up the browned bits from the bottom. Add balsamic vinegar and mustard. Pour in the cream and let it simmer on low heat. Season generously with salt and pepper to taste.toss & serve
Meanwhile, cook the pasta al dente according to package instructions. Save a bit of the pasta water when draining. Add the pasta and some of the pasta water to the pan, tossing it all together until the creamy sauce coats the pasta. Serve on plates, topped with freshly grated Parmesan and parsley.Pairings
How do I caramelize onions without burning them?
Which pasta works best?
Can I reheat leftovers?
Why save some pasta water?
More pieces of happiness
Tell me how it went
A little love letter
Dear salsiccia & caramelized onion pasta,
Four whole onions sounds like too many, right up until they melt down into you.
Slow, golden, sweet, jammy. Then fennel salsiccia crumbled into the pan, garlic, tomato paste, smoked paprika and oregano, a splash of white wine and balsamic, a spoon of Dijon, and cream to pull it all together. Long ribbons of tagliatelle catch every bit of you.
You're the dinner I want on the first dark evening of autumn, when it's raining sideways and I've had enough of everything. Rich and smoky and a little spicy, with parmesan and parsley on top so I can pretend something green is involved. Leftovers are a nice theory. They've just never happened.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Creamy Salsiccia & Caramalized Onion Pasta
Pasta with fennel salsiccia and slowly caramelized onions in a creamy tomato sauce. Forty minutes, cozy, very Italian.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
