Sweet Grass Dairy Goat Cheese Pasta with Caramelized Onions + Raisins

This recipe is about as easy as it gets. A happy late-night accident to feed a ravenous appetite. It's why you always want to keep a few good staples in the pantry!

I use a fresh local goat cheese for this dish. Its extra creamy texture and mild, sweet flavor are the foundation of the deliciousness of this dish.

3 tablespoons extra virgin olive oil
1 yellow {or red} onion, cut crosswise into half-moon slices 1/4 inch thick
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup raisins {dark or golden}
1/2 cup white wine
1 pound dried pasta
8 oz. Sweet Grass Dairy or local goat cheese
1/4 cup + 2 tablespoons grated Parmesan cheese
1/4 cup cream
Handful of washed arugula leaves, cut into chiffonade thin slices

In a large sauté pan, heat the olive oil over medium low heat. Add the onions, salt and pepper to the pan and cook, stirring occassionally, until the onions are soft in texture, sweet in flavor and translucent in color {about 15 minutes}. Add the raisins and wine and cook over medium heat until the raisins are soft and plump and the wine is reduced completely. Turn off the heat and set aside.

Cook the pasta in salted boiling water until al dente. Drain and place in a large bowl with the goat cheese, cream and parmesan cheese. Stir until the pasta is well coated. Fold in the onion mixture. Garnish with arugula and Parmesan cheese.

NOTE: For extra easy preparation, you can use Bella Cucina caramelized onions + golden raisins right out of the jar!

Buon appetito!
copyright 2009 Alisa Barry


Dr. Ann DeRosa said...

Alisa--this is such a gorgeous offering of words, images, and the prospect of aromas, tastes. You are so beautiful in everyway, dearest souljourner. PUT YOUR NAME on the blog!We love hearing your story. insisting on passion! no compromise! blog on . . .

Alisa Barry said...

I feel so blessed by your words.
Thank you, Thank you, thank you, Ann!