*  Exported from  MasterCook Mac  *
 
                       Creamy Vidalia Sauce for Pasta
 
 Recipe By     : While the Pasta Cooks by Andrew Schloss, p. 124
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Sauces                           Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         long pasta, such as fettucine or spaghetti
    3      large         Vidalia (or other sweet) onion -- halved&thinly
 sliced
    2      tablespoons   butter
    2      tablespoons   olive oil
    2      cloves        garlic -- minced
      1/2  cup           sour cream, regular or reduced-fat
      1/4  cup           freshly grated Parmesan cheese
                         salt and white pepper -- to taste
 
 Bring a pot of lightly salted water to a boil. Add the pasta and stir a few
 times to ensure that the pasta does not stick to itself. Boil vigorously for
 the time recommended on the pasta package or until the pasta is tender.
 While the pasta cooks, place the onions in a large nonstick skillet, cover,
 and cook over medium heat until the onions are soft and moist, about 5
 minutes.  Uncover, increase the heat to high, add the butter and the oil, and
 cook for 5 more minutes, stirring frequently until the onions are a pale
 golden brown. Stir in the garlic. Remove from the heat, stir in the sour
 cream and cheese, and season with salt and pepper.
 Drain the pasta and toss it with the sauce in a serving bowl.
 
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 NOTES : “The trick to this flavorful sauce is selecting a sugar-packed onion
 and cooking it to encourage its sweetness to emerge. By starting the onions
 in a dry skillet, their moisture is drawn out along with all the water
 soluble sugars. Once the juices are released, butter and oil are added,
 triggering development of a more pungent onion flavor. Sour cream finished
 the sauce, providing a lush vehicle for the complex onion flavors.”

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