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This recipe was inspired by a caramelized onion recipe from one of our friends, whose technique was
simply to saute lots of sweet onions in a small amount of olive oil and then let them slowly sweat
in their own juices. After about forty-five minutes, the result was a wonderfully sweet and buttery sauce of
"melted" onions. Our only modification was the addition of tomatoes and hot Italian turkey sausage to create
a savory complement to the sweetness of the onions--although the sausage may be omitted for a vegetarian entr?e.
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| 1 tablespoon olive oil |
| 2 quarts (about 4 large) sweet onions, peeled and cut in chunks (see Tips below) |
| 1 can (28 oz.) peeled tomatoes, chopped |
| 1 pound extra-lean hot Italian turkey sausages |
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| 1 1/2 pound fettuccine or pasta or your choice |
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| 1. |
Prepare onions as specified.
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| 60 minutes (30 minutes of work) |
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| 1. |
Heat olive oil in a large pot over low heat. Add onions, cover pot, and cook 45 minutes,
or until onions are completely soft but not browned. Stir as necessary to prevent scorching.
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| 2. |
After onions soften, add tomatoes (juice and all) and continue cooking uncovered on very low heat
until most of the "onion/tomato" liquid evaporates.
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| 3. |
Meanwhile, grill or broil sausages. Slice cooked sausages into 1/4" thick pieces.
Add sausage to sauce and heat through.
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| 4. |
Cook pasta until al dente. Drain and place into a large shallow serving bowl.
Pour sauce over, toss gently and serve immediately.
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| Red | Dry, vibrant, herbal red wines like Merlot or Cabernet Franc |
| Fruity | Fruity, light to medium-bodied Alsatian Gew?rztraminers |
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(per serving) |
| 8 oz. |
| 536 |
| 6.2 g |
| 1.1 g |
| 15 g |
| 923 mg |
| 99 g |
| 7.9 g |
| 21 g |
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Make sure to use sweet onions! Get Vidalia, Texas 1015, Maui or Walla Walla onions if possible;
otherwise ask your grocer or farmers' market vendor for recommendations. Don't be alarmed by the
seemingly huge amount of onions specified--2 quarts of raw onions will reduce down to 1 1/2-2 cups cooked.
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This sauce tastes even better the next day. If time warrants, make it the day before to allow the flavors
to marry overnight in the refrigerator.
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Make sure to get hot (not sweet) Italian sausages.
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For a vegetarian entree, simply eliminate the sausage.
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