Sweet Onion Marinara with Paparadelle

Sweet Onion puree

Before cooking the puree down

After cooking it down, it turns a deeper red and reduces it's liquid volume

I make another version of this without onion which is just as good and has red pepper flakes in it.  In this version the onion plays as important a role as the tomato.  I tried it with and without garlic and I, surprisingly liked the version without.  Which is crazy because I am a garlic maniac and always double this ingredient in every recipe.  Somehow, without the garlic the sweetness of the onion can really shine. Puree your onion very well so it becomes a well-incorporated part of the sauce.  This was really good over those wide tender Paparadelle noodles, but I served it with Gnocchi at our Back to School Dinner adding capers to the sauce, and it was just as good.  Versatility makes me happy.

SWEET ONION MARINARA WITH PAPARADELLE

1 sweet white onion, peeled, quartered (vidalia if you can find it)
4-5 medium tomatoes, quartered
2-3 Tablespoons olive oil
Salt and FGP to taste
4-5 Tablespoons heavy cream (optional)


Puree the onion in a food processor until smooth, set aside.  Puree the tomato in food processor until smooth, set aside.  Heat olive oil over medium heat in a skillet.  Add the onions and cook until soft and translucent, about 3 minutes.

Add the tomato puree.  This will be quite runny and requires about 15 minutes of cooking to reduce the liquid.  But, watch it because you don't want to reduce it so much that is becomes dry (see photos above).  Take off the heat and season with salt and fresh ground pepper and stir in cream (this is also just as tasty without the cream).

Toss with pasta, sprinkle with chopped parsley and serve.  Serves 4.

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