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Toasted Onion Fettuccine with Potatoes and Rosemary

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Serving Size: 
  • 1 lb. Pappardelle’s Toasted Onion Fettuccine
  • 6 tablespoons Bella Sol California Extra Virgin Olive Oil*
  • 1 small onion, finely chopped*
  • 3 boiled potatoes, peeled and julienned
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons fresh rosemary, finely chopped

*Or use Pappardelle's (11 oz.) Porcini Mushroom & Tomato Sauce

  1. Cook pasta and potatoes in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes).
  2. In a small skillet, heat 3 tablespoons of olive oil over medium heat. Add onions and rosemary and sauté, stirring constantly, until onion is lightly golden, about 5 minutes. (-Or- *Use Pappardelle’s (11 oz.) Porcini Mushroom & Tomato Sauce in place of "*" items.)
  3. Drain pasta and potato and arrange on a warm serving platter. Pour contents of small skillet and remaining 3 tablespoons of olive oil on top.
  4. Season to taste with salt and pepper. Toss well and serve immediately.

From This Recipe

$6.99 | 11 oz. container