sweet onion penne
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By Ioana Fronea
sweet onion penne
14 steps
Prep:15minCook:35min
This is one of my go-to lunch recipes. Many small modifications can be made- using garlic olive oil vs truffle olive oil, adding raddish and fresh basil, using tagiatelle over penne, or some other cheese, omitting sausage. The brussel sprouts and sage make it though.
Updated at: Wed, 16 Aug 2023 20:31:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
35
High
Nutrition per serving
Calories862.6 kcal (43%)
Total Fat46.9 g (67%)
Carbs84 g (32%)
Sugars13.1 g (15%)
Protein26.9 g (54%)
Sodium1331.7 mg (67%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Put all the butter in a saucepan on high heat
Step 2
Add diced onions to butter, cover and let soften, stir occasionally
Step 3
Prepare brussel sprouts (into halves)
Step 4
Put water (with salt) to boil on a seperate burner
Step 5
Once onions are soft and transparent, dissolve brown sugar in 60mL water and dump that in. Add salt. Remove lid.
Step 6
Stir onions more regularly, heat should remain high
Step 7
Add pasta to boiling water
Step 8
In a large nonstick pan, add 5ml oil and once hot (medium heat) add sausage
Step 9
Let sausage brown for 2 minutes before adding brussel sprouts
Step 10
Make sure to stir onions, as they are close to being done you'll notice foam develop and the water level decrease to nothing.
Step 11
Once pasta is cooked to the degree of being soft, but having a visible line on the inside (cut a piece in half), drain most of the water (leave about 50mL) and add to sausage and brussel sprouts (both which should be mostly cooked and a bit browned)
Step 12
Add onions to pasta. Let reduce
Step 13
Wash sage and chop finely, add over top just as heat is about to be turned off
Step 14
Add shredded emmental and pepper over hot pasta
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