Caramelized onion; with experience you will find this cooking idea to be quite useful. Indeed, it can be used in many different contexts: caramelized onion dip, caramelized onion sauce, caramelized onion quiche, soupe à l'oignon... and the list goes on! It certainly works well with pasta however, as you are about to find out. Also very easy to do, as most of my recipes.
4 oz pancetta or bacon
3 tablespoons extra virgin olive oil
1 pound rapinis, roughly chopped in large chunks
3/4 cup unsalted chicken broth
1/2 cup caramelized onions (the recipe for the caramelized onions alone, here)
1/2 cup grated Parmesan cheese, some extra parmesan for serving
A pinch of nutmeg
1 pound gemelli pasta, or penne lisce
freshly ground pepper
1: Fill a large pot with water; set the heat to high and
bring to a boil. In this water boil the rapini slightly for about 2
minutes.
Without discarding the water which will be used again to boil the
pasta, remove the rapini and strain them.
Cook the pasta in this water now, following pasta package instructions for timing.
Strain the pasta, this time discard the water.
2:
In a large skillet, heat up the olive oil. Mix in the pancetta and
cook it until it browns a bit, or 5-6 minutes.
Remove the pancetta and reserve.
3:
Remove meat fat and add a bit more olive oil. Cook gently the rapini
in oil for 3 minutes, so they remain crisp.
Pour in the chicken broth, add the caramelized onions, and allow the sauce to reduce for a few minutes.
4: Put back the pancetta in the sauce, sprinkle the sauce with the parmesan cheese,
mix well
5: Mix the strained pasta in the sauce; toss to coat.
Serve immediately. This recipe will give you 4 portions.