It seems sort of ridiculous to post a pasta recipe the day before Thanksgiving, but I've been wanting to share this for a long time. Plus, this is easy, incredibly delicious and it feeds a crowd, so if you've got family coming for the holiday and start to run out of turkey, never fear, so long as you've got some old onions and moldy cheese in your frig.
This is comfort food at its finest for me, and I dream about eating it on especially cold and windy days. It takes a rather large amount of chopping, so be ready with your method of keeping onion tears at bay. The end result; however, is exactly what pasta should taste like: so much more delicious than all of that red sauce and heavy ricotta cheese. I am begging you to try this!
-one pound whole wheat pasta shells
-6 cups chopped onion (~6 medium onions)
-4+ oz. crumbled bleu cheese
-1/2 cup white cooking wine
-Fill a large pot with water and allow to boil. Salt the water generously, and add the pasta shells. Cook for eight minutes, or until al dente.
-Meanwhile, heat a cast iron skillet (my skillet of choice here) over medium heat. Melt one tablespoon of olive oil and a little butter, and add to this the chopped onions with a generous sprinkle of salt and a few shakes of pepper. Cook until the onions are caramelized (lightly golden), about twenty minutes.
-Add the white wine to the skillet, scrape up any crusty onion bits on the bottom of the pan, and continue stirring until mostly absorbed.
-Drain the pasta, reserving one cup of the cooking water. Put the pasta in the serving bowl, add the onions, bleu cheese and pasta water, and stir to coat. Add more salt/pepper if desired. ENJOY!!
Recipe Source: Moosewood