From: Bubba.Leroy@FLYING.NET
Date: 30 Aug 1996 11:40:20 EST
While water for pasta is heating up to rolling boil, prepare onion and
chile(s). Zest lemon. Roll around counter top while gently pressing down
with your palm. Slice and squeeze. reserve zest and juice. Heat saut pan
over med. high heat add oil. Add onion and saut till onion starts to turn
translucent. (Water should be at a boil by now, so add pasta.) Add you
chile and continue cooking till onions just start to caramelize. Add cream
and cook approximately 2 more minutes. Add juice to cream mixture and 1/2
of the jest reserving rest for garnish. (This is the only tricky part-if
you add the juice and the cream at the same time the cream will break or
curddle but will not if the cream is cooked a bit first) Stir frequently,
let sauce cook and thicken some. Pasta should be cooked. Drain well and
toss with cream sauce add salt. You can use dry pasta but the timing will
be off so adjust accordingly. As I said, very fast and cheap. The sweet of
the onion and the heat of the chile plus the play against the cream and the
texture of the chile against the pasta makes this dish superb. I hope you
will enjoy.
CHILE-HEADS DIGEST V3 #089
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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