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| Carrot Onion Sauce | ||
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| I love to cook. And I love pasta. Everything I am I owe to pasta. Sophia Loren said that. No kidding!
Here's one of my favorite dishes. It is an old family recipe, with some Slim Man revisions (subtract the butter, add the white wine!) It's quick, simple, easy and inexpensive. And very good for you. I made this last night. Start off with some wine. Drink a bottle or two with the one you love. And then ...start cookin'!! Ingredients: seven carrots (peeled and grated) two Vidalia onions (chopped) two tablespoons (or more) of extra virgin olive oil one or two cans of chicken broth one cup of white wine (for the sauce, not to drink!) two heaping tablespoons of parsley (chopped) freshly grated parmigiano (Reggiano is the best brand name available-expensive, but worth every penny) one pound of your favorite pasta (farfalle or rotini work well with this sauce) salt and crushed red pepper to taste Put a large pot of water on to boil (you cook pasta in boiling water, for you novices.) While the water is heating up, heat the olive oil over medium heat in a large skillet (doesn't take but a couple minutes.) Add the onion. Cook over medium-low heat for five to seven minutes, or until the onions are almost clear. Add the carrots, and then one can of chicken broth, and the cup of white wine. Add salt and crushed red pepper to taste. The chicken broth and wine will reduce after a while, and you can add some more broth if it looks dry. The sauce will be done when the carrots are firm (not too crunchy, not too mushy.) When the water comes to a boil, salt it and add the pasta (keep the heat on high!) Drain when the pasta's al dente (firm to the bite) and transfer to a big bowl. Add some of the sauce and the parsley and toss. Serve, adding some sauce on top of the pasta, and top off with some parmigiano. Then put on a Slim Man CD, light some candles, and...! Watch Slim Man cooking! |
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