Cozy Pappardelle Pasta

What to enjoy on a cold winter evening? Comforting, delicious pappardelle pasta in a luscious slow cooked, balsamic onion sauce. This crowd pleasing meal will become part of your dinner rotation! 6-servings.

Easy Ingredients

· 6 tablespoons Villa Graziella Organic extra virgin olive oil divided.

· 2 teaspoons Villa Graziella Organic Argento – Silver Balsamic Vinegar

· 1-pound 16 ounces of dry pappardelle or tagliatelle pasta.

· 8 cups yellow onions-about 2 ½ pounds. Cut in half lengthwise from stem to root. Thinly sliced from top to bottom.

· 4 tablespoons tomato paste, if possible organic.

· 1/3 cup dry white wine-Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. If possible organic.

· 3 cups low-sodium vegetable or chicken broth-If possible organic.

· 4 teaspoons fresh garlic cloves minced.

· 1/4 teaspoon crushed red pepper flakes.

· 1/8 teaspoon ground cloves optional.

· 2 bay leaves.

· 1 teaspoon thyme, plus extra for garnish.

· 1 teaspoon each flakey sea salt & fresh cracked pepper.

· Grated Parmesan cheese for serving.

Simple Directions

1. Heat 3 tablespoons olive oil in a large sauté pan with a cover or Dutch oven over medium heat. Add the onions and ½ teaspoon sea salt to the pan. Toss to coat, cook uncovered over medium heat until onions are tender, about 15 minutes. Increase to high & cook onions, stirring constantly until they start to brown, about 3-5 minutes.

2. Lower heat to medium, stir in minced garlic, cook about 1 minute until fragrant.

3. Add the tomato paste, simmer & stir until the mixture darkens in color.

4. Stir in the white wine, over medium low heat simmer for 2 minutes. Scrape up any browned bits from the bottom with a wooden spoon or spatula.

5. Stir in the broth, followed by the bay leaves, crushed red pepper & cloves. Bring sauce to a steady boil. Lower heat, simmer uncovered & stir occasionally, until the liquid is reduced, and onions have a jam like consistency. About 45-50 minutes.

6. Remove & discard the bay leaves. Stir in the balsamic vinegar, pepper, remaining 3 tablespoons of olive oil & ½ teaspoon flakey sea salt. Simmer 3-5 minutes. Cover & remove from heat for sauce to thicken & flavors to blend.

7. As the sauce simmers, cook pasta one minute less than the package directions. It will continue to cook after draining. Ladle approx. 1/2 cup of pasta cooking water. set aside.

8. Return the sauce over very low heat.

9. Drain the pasta and add to the sauce. Toss to thoroughly combine. If too dry, add reserved pasta water a little at a time until the desired consistency.

10. Sprinkle the grated cheese over pasta, garnish with thyme, serve, & enjoy!

Helpful Hints:

Ø Slicing onions from the stem to root holds its shape better while cooking.

Ø Pappardelle & tagliatelle have a “rough” surface ideal for holding thick, robust sauces.

Ø The starch from the pasta water helps the sauce evenly coat the pasta.

Did You Know? Pappardelle comes from the Italian verb, pappare to devour. Referring to tasty pasta and the way it is eaten!

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