by Bubba Leroy
- 1 package of fresh fetticcini cooked per package directions.
- 1/2 C. light whipping cream
- 1 medium red onion julliened
- your favorite chile(s), julliened
- 2 Tbs. olive oil
- juice and zest of 1 lemon
- 1 tsp. salt or to taste
While water for pasta is heating up to rolling boil, prepare onion and chile(s).
Zest lemon. Roll around counter top while gently pressing down with your palm. Slice and squeeze. Reserve zest and juice.
Heat saute pan over med-high heat and add oil. Add onion and saute till onion starts to turn translucent.
(Water should be at a boil by now, so add pasta.)
Add chile and continue cooking till onions just start to caramelize. Add cream and cook approximately 2 more minutes. Add juice to cream mixture and 1/2 of the zest reserving rest for garnish. (This is the only tricky part-if you add the juice and the cream at the same time the cream will break or curddle but will not if the cream is cooked a bit first) Stir frequently, let sauce cook and thicken some.
Pasta should be cooked. Drain well, toss with cream sauce and add salt. You can use dry pasta but the timing will be off so adjust accordingly.
Bubba says, "This dish is quick to make and inexpensive. The sweetness of the onion and the heat of the chile plus the play against the cream and the texture of the chile against the pasta makes this dish superb. I hope you will enjoy."
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