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Pasta with Caramelized Sweet Onions, White Wine and Chicken Sausage
I had a hard time naming this recipe. Each ingredient almost takes center stage and need to be included in the title. Include them all and the title is too long. I polled my friends and family and no one came up with anything better than: Pasta with Caramelized Sweet Onions, White Wine and Chicken Sausage. So there is the name I am sticking with.
Pasta tossed in sweet, caramelized onions that cooked away in unoaked Chardonnay from Columbia Crest Wineries, with slices of al fresco sweet Italian chicken sausage, topped in toasted Panko breadcrumbs and freshly grated Parmesan cheese. It sounds so romantic to describe the dish that way and that was certainly my intention.
This meal was one that I prepared for my husband and I on the eve of a long stretch of travel away from home I will embark on. I wanted to make a meal that was not only fast, but would rival what we could get at a restaurant around here. We enjoyed this in our candle lit dining room in our PJ’s. I don’t know about you but that appeals to me more than any night out on the town.
Make this for yourself and let me know what you think. Not only did my husband love it (and tell me so many times) but my kids did as well (I fed them first). I used a sweet onion for this (candy sweets) but you could easily substitute Vidalia. Be sure to let the onions fully caramelize and absorb that wonderful wine.
I didn’t even attempt to crop out the TV in the background. I’m SO fancy…
Ingredients
- 1 C Panko breadcrumbs
- 2 TB olive oil
- 2 cloves chopped garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tb olive oil
- 3 C (a little over a pound) of thinly sliced sweet onions
- pinch kosher salt
- 1 C dry white wine, I used Columbia Crest un-oaked Chardonnay
- 2 cloves chopped garlic
- 1/2 C chicken stock
- 1 package of Al Fresco chicken sausage- Sweet Italian variety, casings removed and thinly sliced
- 1 lb cooked rotini pasta
- 1/2 C grated Parmesan
- Salt/pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Combine breadcrumbs and next 4 ingredients in a small bowl and spread on a cookie sheet.
- Bake until crumbs are toasted and light brown- about 5 minutes (Keep an eye on it).
- Remove and set aside.
- Meanwhile add sliced onions to a medium-high pan with the olive oil.
- Saute for about 20-40 minutes, stirring from time to time, until brown and caramelized.
- *YOU determine to what extent you want your onions caramelized- the longer the brown-er!
- While onions are cooking, cook pasta until al dente.
- Drain and set aside.
- Add the wine and garlic and reduce heat to med-low.
- Allow the wine to reduce while stirring.
- Add in the chicken stock and sausage.
- Turn heat to low and cook until liquid is reduced, about 4-5 minutes.
- Toss in pasta.
- Distribute into 4-6 bowls.
- Top with Parmesan cheese and toasted Panko.
Al Fresco is giving away one heck of a prize and I want YOU to be the winner!
Enter to Win: ALL-EXPENSE PAID trip to the Columbia Crest Winery in Washington State by liking al fresco on Facebook and submit the required form as directed!
Giveaway for Basilmomma readers:
(1) Grand Prize of :
- al fresco coupons for (2) free products
- al fresco trivet, spatula
- grilling brush
- Columbia Crest wine opener and bottle stopper
Runner Up Prize:
- (5) coupons for free al fresco products given to ONE of you!
Enter between NOW and Wednesday August 6th by leaving ONE comment below telling me what YOU would make with Al Fresco! Good luck!
Winner will be notified via email and have 24 hours to respond with mailing address. I was not compensated for this post and all opinions are my own.
