Little Shells with Carmelized Onion Sauce

This is what I made for dinner last night.   It uses one of my favorite ingredients- Onions!  The authors are Linda and Fred Griffith.

Little Shells with Carmelized Onion Sauce (from page 206).

7 tablespoons unsalted butter

2 tablespoons olive oil

1 jumbo sweet onion, coarsely diced

2 tablespoons dry vermouth

1 tablespoon fresh thyme leaves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound conchiglie or small shell pasta

1/4 cup grated Parmesan Cheese

In a heavy-bottomed saucepan over very low heat, combine butter and oil.  Add onion, cover, and cook, stirring often, until onion carmelizes, about 1 hour.

I use a non stick pan for the carmelizing

Stir in vermouth, thyme, salt and pepper into onion mixture.  Cover and cook for 5 minutes.  Keep warm over very low heat.

Yum carmelized onions and vermouth

Meanwhile, bring a large pot of salted water to a boil.  (I've decided to add bacon to this recipe and peas.)  While the onions are carmelizing and the water is boiling I make 7 strips of bacon.

Bacon is the best!

Cook shells until tender but still firm to the bite about 12 to 15 minutes.  Drain thoroughly.  During the last 5 minutes of pasta cooking time I add half a package of frozen peas.

The peas add some nice color

Toss pasta with sauce.  Serve in heated soup plates and sprinkle with Parmesan.

The finished dish.

The Griffiths suggest pairing this dish with the following wine: Volpe Pasini Sauvignon (Italy)

Though this recipe says serves 2 the portions are very generous and leave enough for Geo and I to have leftovers the next day.  Enjoy!!!!