Spaghetti with Caramelized Onion and Radicchio

Spaghetti with Caramelized Onion and Radicchio Recipe
Photo: Becky Luigart-Stayner; Styling: Kellie Gerber Kelley

Yield:

4 servings (serving size: about 1 1/4 cups pasta mixture and 1 1/2 tablespoons cheese)

Recipe from

Cooking Light

Recipe Time

Total: 57 Minutes

Nutritional Information

Calories 300
Fat 5.8 g
Satfat 2.3 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 12.1 g
Carbohydrate 49.7 g
Fiber 4.1 g
Cholesterol 9 mg
Iron 2.5 mg
Sodium 468 mg
Calcium 160 mg

Ingredients

1 1/2 teaspoons olive oil
3 cups thinly sliced yellow onion (about 1 large)
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1/4 cup dry white wine
1/2 pound uncooked spaghetti
1 3/4 cups thinly sliced radicchio (about 1/2 head)
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons (1 1/2 ounces) crumbled Parmigiano-Reggiano cheese

Preparation

1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden (about 20 minutes), stirring occasionally. Add red pepper and garlic. Cook 3 minutes; stir occasionally. Add wine; cook 4 minutes or until liquid evaporates.

2. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Add reserved cooking liquid, pasta, radicchio, parsley, and oregano to onion mixture. Sprinkle with salt and black pepper; toss to combine. Top with cheese.

Note:

Jeanne Kelley,

November 2009
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