Angel Hair Pasta With Caramelized Onions Peppers Recipes

Steps:

• In a large skillet, over medium heat, melt butter. Add onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to low; cook, stirring occasionally, for 30-40 minutes or until the onions are a deep golden brown.
• Add the grape tomatoes, vinegar and 2 Tbsp oil to the skillet. Meanwhile, cook pasta according to package directions. Drain pasta; Toss with onion mixture.
• Drizzle with remaining olive oil. Sprinkle with bacon and Parmesan cheese and pepper and heat through. Garnish with fresh basil, if desired.

Steps:

• Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
• Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
• Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
• Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
• Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

Steps:

• Put a large pot of water over high heat and bring to a boil.
• In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
• Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
• Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
• Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
• Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
• Garnish with whole or torn basil leaves. Serve warm or at room temperature.

Steps:

• In large skillet over medium heat, melt butter.
• Add the onions, pepper flakes and salt; saute until onions are tender.
• Stir in garlic.
• Reduce heat to medium low; cook, stirring occasionally, for 30-40 minutes or until the onions are a deep golden brown.
• Add the grape tomatoes, vinegar and 2 T oil to the skillet.
• Cook pasta according to package directions.
• Drain pasta; toss with onion mixture.
• Drizzle with remaining olive oil.
• Sprinkle with bacon, parmesan cheese and pepper; and heat through.
• Garnish with fresh basil, if desired.

Steps:

• Cook the pasta according to package directions. Meanwhile, combine the cucumber, green pepper, pepperoni and olives in a large bowl. Drain pasta and rinse in cold water; add to pepperoni mixture. Drizzle with salad dressing and sprinkle with Parmesan cheese; toss to coat.