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Caramelized Onions and Sweet Red Onion Linguine

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Serving Size: 
  • 1 lb. Pappardelle’s Sweet Red Onion Linguine
  • 2 tablespoons unsalted butter
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 4 large onions, halved, thinly sliced
  • 3 red bell peppers, roasted, peeled and chopped*
  • 1 cup water or vegetable broth
  • 1 tablespoon Modena Barrel-Aged Balsamic*
  • 1/2 tablespoon fennel seeds*
  • 1/2 cup freshly grated Parmesan cheese

*Or use 1/2 cup of Pappardelle's (7 oz.) Fire-Roasted Red Pepper Pesto

  1. Melt 1 tablespoon butter with oil in a large, heavy skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add roasted peppers. Sauté 5 minutes.
  2. Add water/broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm. (-Or- *Use 1/2 cup of Pappardelle’s Fire-Roasted Red Pepper Pesto in place of "*" items.)
  3. Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes; drain. Return to pot. Add sauce and toss to coat. Transfer to a serving bowl. Sprinkle with Parmesan cheese and serve. 

From This Recipe

$6.49 | 7 oz. container
$8.00 | 1 lb. package