The Sweet Onion Source
Southwestern Pasta

Enjoy this Southwestern-style pasta as a first course, side dish or entree. If Red Chili Fettuccine is not available, substitute your favorite pasta and increase the spices to suit your taste. For variation, try adding a bit of grated Dry Monterey Jack or Parmesan instead of the goat cheese.

Pasta recipe with sweet onionsbullet043 large sweet onions (about 2 1/4 lbs. total)
bullet043 tablespoons olive oil
bullet041-1/2 teaspoons ground cumin, or more to taste
bullet041-1/2 teaspoons chili powder, or more to taste
bullet043/4 teaspoon salt
bullet04Dash of cayenne pepper
bullet041-1/2 cups fresh or canned diced tomatoes
bullet043/4 cup fresh or frozen corn kernels
bullet042 jalapeno or serrano chile peppers, seeded and finely chopped
bullet041-1/2 cups chicken stock or reduced-sodium canned chicken broth
bullet0412 ounces Red Chili Fettuccine or other pasta, cooked as package directs
bullet046 ounces goat cheese or feta cheese, crumbled
bullet04Fresh cilantro sprigs for garnish

Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings. In a large deep skillet, heat olive oil over medium-low heat. Add onions, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.

Stir in the tomatoes, corn and chiles and cook 2 minutes longer. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.

Combine the sauce, cooked pasta and goat cheese, stirring and tossing to soften the cheese. Serve on warm dishes and garnish with cilantro.

Yield: 4 to 6 servings.

©Oso Sweet Onions