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Linguine with Caramelized Onions and Angry Tomato Sauce

Add Italian flavor to your family’s dinner! Serve tasty pasta with tomato sauce – a dish that’s ready in 50 minutes.

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  • Prep Time 50 min
  • Total Time 50 min
  • Servings 6

2
tablespoons extra-virgin olive oil
1
tablespoon butter
1
large red onion, thinly sliced (1 1/2 cups)
1/2
lb thick-sliced pancetta or bacon, cut into 1/4-inch pieces
1
large clove garlic, finely chopped
1
tablespoon tomato paste
1/4
cup oil-packed sun-dried tomatoes, drained and chopped
1
can (28 oz) crushed tomatoes, undrained
1
teaspoon dried oregano leaves
1/4
teaspoon crushed red pepper flakes
1
tablespoon salt, if desired
1
lb uncooked linguine
1/2
cup freshly grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Fill large pot with 5 quarts water; heat to boiling over high heat.
  • 2 Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. When butter stops sizzling, add onion and cook 15 minutes, stirring occasionally, until onion is soft and golden brown. Scatter in pancetta and cook 5 minutes longer or until brown and crisp. Add garlic and cook about 30 seconds or until fragrant.
  • 3 Use spatula to clear a spot in center of skillet. Add tomato paste and smear it on skillet bottom. Immediately scrape tomato paste off skillet. Paste should become even darker red, maybe even browned. If not, repeat until you see a color change. Stir tomato paste into onion mixture.
  • 4 Add sun-dried tomatoes and crushed tomatoes to skillet. Scrape bottom of skillet to dislodge any stuck bits. Stir in oregano and red pepper. Heat to a simmer and reduce heat to low, stirring occasionally, while you prepare pasta.
  • 5 When water in pot oven is boiling, add salt if desired. When water returns to a boil, add linguine. Stir immediately to make sure it doesn’t stick to itself or pan. Boil linguine 8 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
  • 6 Return linguine to pot and stir in sauce. Cook over medium heat 2 minutes, stirring occasionally, until sauce thickens slightly. Sprinkle with cheese; stir to combine. Serve with additional cheese if desired.

EXPERT TIPS

Expert Tips

Why it Works: Tomato Paste The Old World method of preserving the flavor of summer’s bounty was to peel, grind and dry tomatoes in the warmth of the southern sun. Tomato paste is still a powerful ingredient in your kitchen pantry—just as it was in Italy centuries ago—if used correctly. Used in excess, it gives an overly sweet and fruity flavor to sauces and gravies. For best results, combine tomato paste with fresh or canned tomatoes. A small amount, about 1 tablespoon to a pot of spaghetti sauce, deepens the tomato flavor without overwhelming other ingredients. To increase the flavor even more, cook the paste along with the onions at the beginning of your recipe.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
570mg
570%;
Total Carbohydrate
71g
71%
(Dietary Fiber
7g
7%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
20%;
Iron
25%;
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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