Chalmette’s Onion & Chesse

1 tsp salt
2 packages spaghetti – 16 oz
3 large sweet onions - thinly sliced
1 cup olive oil
1 cup red chile peppers
3 cloves garlic - minced
3 Tbsp white wine
6 oz Gorgonzola cheese - crumbled
Garlic bread
Dry white wine

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until al dente. Drain the pasta and sit it to the side. In a large skillet over “Medium” heat, saute the onions in olive oil until golden brown, about 10 minutes. Stir in the chile peppers and garlic. Cook the mixture for an additional 2 minutes. Remove from heat and stir in white wine. In a large bowl, combine pasta, onion mixture, and Gorgonzola. Toss until evenly coated and the cheese is melted. Serve this dish with garlic bread and dry white wine.


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