Scialatielli with Ragout of Onions, Pecorino and Apples

By dyannucci

MA cook pasta 15 to 18 minutes rather than what is on label. then finish in sauce

can use any short pasta such as rigatoni

good with shrimp or seafood.

Ingredients

• 2-3 large yellow onions, sliced
• 2- 280 z cans whole plum tomatoes
• 2 garlic cloves whole
• 1 large Idaho or Russet potato, peeled, medium dice
• 2 cups white wine
• 1/3 cup extra virgin olive oil
• 2 bay leaves
• Salt and Pepper to taste
• 2 Granny Smith or Gala Apples, peeled, cored, small dice
• 2 tablespoons butter
• 1/4 pound wedge of Pecorino shaved

Preparation

Step 1

Slice the onions and soak in cold water for 10 minutes. In a large
sauce pot add olive oil and place on medium heat for 1 minute.
Add the drained onions, garlic and bay leaves and saute for 10
minutes. Deglaze with white wine and add the canned tomatoes.
Bring to a boil and reduce sauce to a medium simmer for 30
minutes, stirring often. After thirty minutes, season with salt and
pepper and add the diced potato. Cook for another 30 minutes or
until the potatoes are completely soft and falling apart. Remove
from heat and remove the bay leaves. Blend the sauce with an
immersion blender or food processor until smooth. Check the
seasoning again. should be a light orange color.

Heat a saute pan over medium heat and add the butter. Once the
butter has melted and a little frothy, saute the apples for 1 minute,
just enough to soften slightly. Reserve as a garnish for the pasta.
In a pot of boiling salted water, cook the scialatielli according to
package directions for al dente. Drain and add to the sauce and
toss thoroughly to coat all the pasta. add basil and parsley

Place in individual heated bowls and top with appled and shaved pecorino and a drizzle of EVOO