Penne With Caramelized Onions & Radicchio
|Frozen peas||1 Cup (16 tbs), thawed|
|Onion||1 Large, thinly sliced (Jumbo)|
|Radicchio||1 Large (Head)|
|Penne pasta/Ziti pasta||7 Ounce (1 Package)|
|Balsamic vinegar||1 Tablespoon|
|Crumbled ricotta salata cheese/Goat cheese||1⁄4 Cup (4 tbs)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Teaspoon|
In saucepot, prepare penne as label directs in boiling salted water.
Drain penne, reserving 1/4 cup pasta cooking water.
Return penne to saucepot.
Meanwhile, cut radicchio lengthwise in half.
Remove core, then cut crosswise into 1/2 inch slices.
In nonstick 12 inch skillet, heat olive oil over medium heat until hot.
Add onion and cook until browned and soft, about 15 minutes, stirring occasionally.
Add vinegar, pepper, and 1/2 teaspoon salt; cook 1 minute longer.
Increase heat to medium high; add radicchio and cook 2 to 3 minutes, until wilted.
Add onion mixture, peas, and reserved pasta cooking water to penne; toss to mix well.