Ingredients
-
1 tablespoon vegetable oil
-
1/2 teaspoon dried sage
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
1/2 cup thinly sliced roasted red pepper
-
1/2 cup vegetable stock or 1/2 cup chicken stock
-
4 cups penne pasta (12 oz)
-
2/3 cup Fontina cheese, shredded (or more)
-
1/4 cup flat leaf parsley, chopped
-
4 onions, sliced (l lb approx)
Instructions
- Heat oil in large non stick skillet over med high heat.
- Add onions and cook stirring often for 5 minutes.
- Reduce heat to medium, add sage, s& P and cook stirring occasionally for 20 minutes until onions are golden.
- Add red pepper and stock and stir to combine.
- Cook pasta in salted water 8 to 10 minutes.
- Drain and return to cooking pot.
- Add onion mixture, toss to coat.
- Add cheese and parsley, toss to coat again.