Ham & Two-Onion Linguine
Sweetly caramelized red and yellow onions, ham and nutty-flavored baby Swiss make a rustic topping for linguine or any pasta shape you fancy.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 9 ounces linguine
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 medium red onion, thinly sliced
- 1/2 teaspoon salt
- 12 ounces fully cooked ham, chopped
- 1/4 cup chicken broth
- 1/4 cup chopped roasted red pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated baby Swiss cheese
Directions
Cook pasta using package directions; drain. Toss with 1 tablespoon olive oil. Cover to keep warm.
Heat remaining olive oil in a large nonstick skillet over medium-high heat. Stir in onions and salt.
Cook, stirring frequently, until onions are crisp- tender, about 5 minutes. Continue to cook, stirring frequently, until onions are tender and golden, about 5 minutes longer.
Add ham, broth, red pepper and parsley to onion mixture and mix well. Cook, stirring occasionally, until heated through, about 3 to 4 minutes. Remove from heat.
Add pasta to ham mixture and stir until well mixed. Spoon pasta mixture into a serving dish. Sprinkle with baby Swiss. Serve immediately.
Secret Tip
Onions have an amazing range of expression, from the bite of raw onions to the smoky satisfaction of grilled onions. When cooked long and slow, the sugar in the onions turns brown and caramelizes.
