Angelette Pasta (otherwise known as Fusilli With Onion and Bacon) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 oz dried porcini or 6 oz of fresh button mushrooms, sliced
5 tbsp. extra-virgin olive oil, estimated
10 oz onions thinly sliced (one large onion at least, 2 is better)
1/2 cup dry white wine (I usually omit this, didn't know it was even in the recipe, need to try it next time)
Salt and fresh ground black pepper
3 - 6 oz of smoked bacon, pancetta or prosciutto (I typically use prosciutto, and use more like 6-8 oz), chopped or shredded in small pieces.
1 package of fusilli (spiral or wavy spaghetti, fusilli lungi, not the penne like fusilli)
1/2 cup grated Parmesan cheese
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Directions: |
Directions:1. If using dried porcini, rehydrate in lukewarm water, about 30 minutes. Remove from water, squeeze out excess moisture and chop. If using fresh mushrooms, wash, trim the stem end and slice.
2. In a large frying pan, heat 4 tbsp. of olive oil over medium heat, and add onions. Cook slowly over medium to medium-low, stirring often, about 45 minutes, until onions are dark golden brown caramelized strings. It may be convenient to caramelize an entire bag of onions at one time. Use the largest skillet you have, increase olive oil to about 1/4 cup. Drain the onions in a parchment paper lined colander (they will stick to paper towels). Store caramelized onions in small snap-top containers with a little olive oil covering the top of the onions. They keep well in either the refrigerator or the freezer for up to 3 months frozen.
(3. This is where I have deviated from the original recipe. Originally, the onions should be cooked for about 5 minutes then add the wine and mushrooms and cook covered for 40 minutes, try this variation on your own time)
3. While the onions cook, fry the prosciutto or the pancetta in the remaining olive oil, stirring occasionally, add mushrooms and sauté until soft. When the prosciutto just begins to brown around the edges, set the pan aside. You can drain the meat if you want less fat.
4. Also while the onions cook. prepare your pasta water - 6 quarts salted water in a large pasta pot. When the water comes to a boil, cook the fusilli according to package directions until just al dente.
5. When the onions are done, drain the pasta and transfer hot pasta to the large skillet with the onions. Add the pancetta or prosciutto. Be sure to scrape up browned bits and add to pasta. Cook and mix pasta, onions, mushrooms and meat for about 2 minutes on medium heat. Taste for salt and pepper.
6. Transfer to large warm pasta bowl. Sprinkle liberally with Parmesan cheese and toss to combine. Serve immediately with salad and garlic bread.
7. It is easier to make this pasta the first few times by caramelizing the onions earlier in the day that you plan to eat the pasta. Drain the onions as described and set aside. When you are ready to prepare dinner, begin heating the water and rehydrating or chopping the mushrooms. Then while the pasta cooks, you prepare the sauce as described. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: Anyone who knows the CJ Angelette family well, knows this recipe. It is one of the family's favorite pasta dishes. I have never made it exactly by the recipe, but it always tastes good. This is a dry pasta, without any appreciable sauce, so be liberal with the amounts of prosciutto, caramelized onion and Parmesan.
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