- Home
- Pasta
- How To make Orechiette Pasta with Red Onion
How To make Orechiette Pasta with Red Onion
3 tb Virgin olive oil
3 md Red onions peeled/sliced
1 c Water
1 lb Orechiette pasta
1 cn Flat anchovies in oil (1/4"
Pieces) 2 ts Chopped garlic
1/4 c Chopped fresh oregano
1/2 ts Salt
1/2 ts Black pepper
Parmesan cheese Bring about 3 quarts of water to a boil in a pot. Meanwhile, heat the oil in a large saucepan. When it is hot, add the onions and 1 cup water; mix well and bring the mixture to a boil. Then reduce the heat to low, cover and cook for 10 minutes, until the water evaporates. Remove the lid and cook the onions for 5 minutes over high heat, stirring occasionally, until lightly browned. Add the pasta to the boiling water and return the water to a boil, stirring the pasta occasionally at first so it doesn't stick together or to the pot. Cook the pasta for 12 minutes, or until firm to the bite (al dente). Remove 3/4 cup of the pasta cooking liquid from the pot and reserve it. Add the anchovies, garlic and oregano to the onions in the saucepan, mix well and stir in the salt, pepper and the reserved pasta cooking liquid. Drain the pasta well and add it to the onion mixture. Toss to mix, then divide among 6 plates. Serve topped with the parmesan.
How To make Orechiette Pasta with Red Onion's Videos
Italian Sausage Spaghetti - Food Wishes
There are basically three ways you can do Italian sausage and spaghetti. Two of those ways are very popular, and perfectly acceptable. This recipe features the much lesser known third method, which I feel is vastly superior in both taste and texture. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Italian Sausage Spaghetti recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
How To Make Red Onion and Smoked Bacon Spaghetti with Cherry Peppers By Rachael
Smoked pancetta serves as the base for Rach's flavorful spaghetti that combines spicy peppers, sweet red onions and more in this deceptively simple dinner.
Babe wanted Orecchiette with broccoli
Recipe
Makes 4 large servings
Ingredients
- 2 heads broccoli
- 500g Orecchiette
- 4 tbsp good olive oil (you can use less if you want)
- 1 red onion, sliced thin
- 3 large garlic cloves, smashed
- Pinch of chilli flakes (use 2 if you like it spicy)
- 4 anchovies (optional but if you’re not vegetarian or vegan I highly recommend it)
- Zest of one lemon and juice of ½ lemon
- 400ml veg stock (any stock will do, you can also use the pasta water)
- 100g pecorino
- 100g toasted pine nuts (optional, small toasted croutons also work very well)
Method
1. Put two pots of water on the stove, bring to a boil and season both pots well with salt.
2. Cut your broccoli florets into small pieces and blanch in one of the pots of boiling water until fork-tender.
3. Cook your pasta in the other pot of boiling water using the packet instructions for time (normally around 10 minutes).
4. Toast your pine nuts in a large fry pan and set aside.
5. While your pasta is cooking, sauté your onion, garlic, chilli flakes, and anchovies with a little salt until the onions are translucent and the anchovies have melted.
6. Add your drained cooked broccoli to the pan and saute for two minutes.
7. Add the broth to the pan with the broccoli and reduced by half.
8. Once your pasta is ready, drain and add to the sauce. Then add grated pecorino, lemon juice and zest, and season with salt and pepper.
9. Garnish the pasta with the toasted pine nuts some more pecorino and a nice glug of good quality olive oil. Bon appetit!
How to Make Pasta with Braised Red Onion Sauce and Crispy Kale | Rachael Ray
Watch Rachael show you how to make an easy, festive and colorful vegetarian pasta with red onions braised in wine + crispy kale.
Alison Roman's Caramelized Shallot Pasta | NYT Cooking
Get the recipe:
Alison’s newest pasta recipe is as easy as caramelizing tons of shallots with garlic, tomato paste, red-pepper flakes, and, naturally, anchovies. Needless to say, it’s delicious.
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Roasted Red Pepper Pasta (30-min meal)
Get the Recipe:
⭐️ Roasted red pepper pasta is one of the easiest and tastiest pasta dishes you can make with a few simple pantry staples.
Our recipe is simple, and you can make it with minimal effort for an everyday dinner. It's also creamy, nutritious, and delicious.
⭐️ Ingredients
RED PEPPER SAUCE
12 ounces (350 grams) roasted red bell peppers drained, from a jar or can
1 small can (15 oz) (400 grams) tomatoes whole peeled, diced, crushed, or puree
¾ cup (100 grams) almonds
2 tablespoons (28 grams) olive oil
1 teaspoon (5 grams) salt
1 clove garlic
½ teaspoon red pepper flakes
FOR THE PASTA
1 pound (450 grams) rigatoni pasta or other
1 handful parsley or basil
ROASTED VEGGIES (OPTIONAL)
1 large cauliflower or eggplant
1 tablespoon (14 grams) olive oil
½ teaspoon (3 grams) salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️