1. Heat oil over medium low heat
2. Add sliced onion to oil and gently saute
until tender. I always add a pinch of salt with the onions.
3. Add minced garlic and diced chile, gently
saute until fragrant and slightly darkened. Do not burn the
4. When garlic is done, add butter and allow to
5. Add white wine (usually a very oaky
Chardonnay works best, but any dry white will do...does not need to
6. Simmer uncovered to reduce sauce by about
1/4, then transfer to a bowl large enough to toss pasta in.
7. Cook pasta of choice with a little salt and
8. Toss pasta with sauce and serve with fresh
ground pepper and grated hard cheese (Romano or Parm) to taste.
(note- if you do not use a grated hard cheese, you might want to
sprinkle a little salt on top of the dish to bring out the flavor of
the onions and garlic.)
-Note: I also sometimes like to serve this dish
as Camarones (shrimp) Pasta Alajio. Large shrimp are best for this
dish. I add them towards the end of the sauce reduction, just long
enough for them to cook without becoming too tough. Be sure to not
only remove the sauce from heat, but to transfer out of the saute
pan to stop the cooking process, otherwise shrimp will become
tough) You can also use scallops if you desire...BE CREATIVE!!!
-Submitted by: Jason Conrad
Subscribe to my newsletter
Pizza News for
and I'll send you a copy of my
famous pizza dough recipe!
Enter your email address and
then click submit:
You must confirm your
I absolutely hate SPAM and will never share,
rent, or abuse your information in anyway!