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.

©SweatBread

Pappardelle with Creamed Chard

My tomato seedlings were already planted basking in the glorious sun and rain of mid spring while my eggplant seedlings had to watch longingly from the window.  I suppose I could always stick them in with the roses, but they might get poked or, worse, forgotten.  So, out came the chard to make room in the vegetable garden.  It was actually PERFECT timing.  The chard had big leaves on a few plants but most of them were medium-sized and still young and tender... perfect.

Now, what do you do with a pile of chard (plus the rest of the spring onions)?  Well, I typed the word "chard" into a favorite food blog's search bar.  Then, tweaked it Cicada Cottage style.  My favorite way to prepare greens?  Cream and nutmeg.  This is a rich dish comfort food, beware.  Pair it with a tangy salad or a fruit plate and some super crusty bread.


Pappardelle with Creamed Chard
Adapted from Smitten Kitchen


8 oz dried pappardelle pasta (or any shape works well here)

2 bunches chard, stems trimmed off
2 cups heavy cream, milk, or half and half
5 Tablespoons butter
4-5 green onions, sliced
1 teaspoon red pepper flakes
3 Tablespoons all-purpose flour
2 teaspoons freshly grated nutmeg
1/4 cup grated Parmesan cheese
Salt and FGP, to taste


Prepare pasta according to package directions.  Set aside.

Slice the chard greens into large pieces.  Rinse well, then add, still wet, to a large pot and cook, covered,  5 minutes stirring one or two times.  Meanwhile, warm cream (or milk) over medium heat in a small saucepan.  Drain chard, then wring out excess water.  Set aside.

In same large pot melt butter over medium high heat and add green onions and red pepper flakes, cook for one minute, add flour and whisk constantly for 2 to 3 minutes.  Then, while still whisking, slowly add the warmed cream.  Cook cream and onion mixture until it begins to thicken, a few more minutes.

Add chard, nutmeg, salt and FGP, and parmesan cheese.  Stir until smooth.  Add pasta, stir over medium heat to warm up the entire dish, serve steaming.  Best the first day, but still good tomorrow!

Serves 4-6

©Sweat Bread