How to Make Pasta with Braised Red Onion Sauce and Crispy Kale | Rachael Ray

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is less acidic and cheaper.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more shelf-stable and cheaper.

Start by preparing the ingredients for the braised onion pasta.

Slice 4 red onions and set aside.

In a large pot, melt 4 tablespoons of butter over medium heat.

Add the sliced onions and a pinch of fine sea salt; cook for 10 minutes until softened, not caramelized.

Add 4 cloves of minced garlic and stir.

Season with black pepper and your choice of allspice or ground clove.

Pour in 1 cup of red wine and increase the heat slightly to reduce the wine into the onions for a couple of minutes.

Add about 3 cups of vegetable stock and bring to a low simmer.

Let the mixture cook slowly for 90 minutes to 2 hours until reduced.

After about 95 minutes, add 2 teaspoons of balsamic vinegar and stir.

Prepare the kale by stripping the leaves from the stems and spraying them with non-aerosol olive oil, then sprinkle with fine sea salt.

Place the kale on a baking sheet and put it in the oven at 500 or 550 degrees Fahrenheit until crispy, using the broiler if available.

Salt a pot of water and bring it to a boil for the pasta.

Add the pasta and cook for one minute less than package instructions.

Reserve some starchy cooking water, then drain the pasta.

Return the pasta to the hot pot and add about 2 tablespoons of remaining butter.

Stir the pasta with the butter and a little starchy water to emulsify.

Add grated parmigiano cheese and mix well.

Serve the pasta topped with crispy kale and additional cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens