Randy Mayor
4 servings (serving size: 1 1/4 cups)

Currants and the caramelized leeks and onions lend the pasta sweetness, which is contrasted by the peppery arugula. This is best served immediately after tossing.

How to Make It

Step 1

Heat olive oil in a large nonstick skillet over medium heat. Add leek, white onion, and green onions; cook 5 minutes, stirring frequently. Cover, reduce heat to low, and cook 20 minutes or until leek and onions are golden brown, stirring frequently.

Step 2

While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.

Step 3

Bring the broth to a boil in a small saucepan. Add dried currants and vinegar. Add broth mixture, cream, and salt to onion mixture; cook 2 minutes, stirring frequently. Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.

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Ratings & Reviews

jostrei's Review

April 09, 2013
I didn't love this recipe. I didn't like the sweetness of the currants and the BF thought it was overpowered by all of the onion. I also wish the it was a little more saucy, the pasta was just kind of boring and needed something to make it more flavorful. I accidentally made a TON of this pasta and, unfortunately, a lot of the leftovers went to waste (which doesn't happen a lot in my house), so obviously this dish was not a winner.

bjane1's Review

July 17, 2012

bartchristen's Review

June 25, 2010
I used smoked mozzarella instead of fresh and it made this recipe even more amazing. One of our favorites