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Little Shells with Caramelized Onion Sauce
This simple and delicious dish was suggested by caterer Dede Wilson of Amherst, Massachusetts, as we worked together one day in publicist Lisa Ekus’s kitchen. You can make it just as it is, or add a bit of crisp smoked bacon or ham and some peas. We think that this sauce is best with a pasta that gives the sauce little “cups” in which to nestle.
7 Tablespoons unsalted butter
1 Tablespoons olive oil
1 jumbo sweet onion, coarsely diced
2 Tablespoons dry vermouth
1 Tablespoon fresh thyme leaves
1//2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound conchiglie or small shell pasta
1/4 cup freshly grated Parmesan cheese
In a heavy-bottomed sauce pan over very low heat, combine butter and oil. Add onion, cover and cook, stirring often until onion caramelizes, about 1 hour.
Stir vermouth, thyme, salt and pepper into onion mixture. Cover and cook for 5 minutes. Keep warm over very low heat.
Meanwhile, bring a large pot of salted water to a boil. Cook shells until tender but still firm to the bite, about 12 to 15 minutes [or less depending on shape and size]. Drain thoroughly.
Toss pasta with sauce. Serve in heated soup plates and sprinkle with Parmesan.
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