Rating: 4.5 stars
5 Ratings
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  • 4 star values: 2
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When I discovered tiny, rice-sized acini di pepe pasta, I immediately plotted a risotto strategy: gradually adding liquid until the pasta plumps. This year I learned from Keith Schroeder, our Cooking Class columnist, to toast the pasta for extra flavor (it almost tastes malted). The salt of the blue cheese balances the sweetness of the caramelized onions.

Recipe by Cooking Light December 2014


Credit: Cary Norton; Styling: Lindsey Lower

Recipe Summary

25 mins
25 mins
Serves 4 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Heat a medium skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; reduce heat to low, and cook 20 minutes or until onion is light brown, creamy, and caramelized, stirring occasionally. (The longer it cooks, the sweeter the caramelization, but watch for hot spots and burning. If liquid cooks off too quickly, add a bit of water.) Remove pan from heat; set aside.

  • Heat a heavy skillet or saucepan over medium heat. Add remaining 1 tablespoon oil; swirl to coat. Add dry pasta; cook 5 minutes or until the pasta is a nice toasty color, stirring constantly. Add onion and 1 cup stock, stirring frequently until stock is absorbed. As the pasta absorbs the stock and liquid bubbles away, add wine and then more stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next. You want the pasta to be al dente and "together" but not mushy. When it's done, stir in salt and pepper. Remove from heat, and add cheese; stir gently to mostly melt the cheese, but you still want chunks. Transfer to serving plates, and garnish with thyme. Serve immediately.

Nutrition Facts

394 calories; fat 11.7g; saturated fat 3.9g; mono fat 6g; poly fat 0.8g; protein 16g; carbohydrates 52g; fiber 3g; cholesterol 11mg; iron 2mg; sodium 541mg; calcium 117mg.