Spicy Onions and Pasta

[Guest guest]

Spicy Onions and Pasta

 

3 large sweet or brown  onions

3 tbsp. olive oil

1-1/2 tsp. ground cumin

1-1/2

tsp. ground New Mexico red chile

3/4 tsp. salt

dash of cayenne pepper

1-1/2 cups fresh or

canned diced tomatoes

3/4 cup fresh or frozen corn kernels

2 jalapeno or

serrano chile, seeded and finely chopped

1-1/2 cups  stock

12 oz.

fettuccine

6 oz. goat cheese or feta cheese crumbled

Fresh cilantro sprigs

for garnish

 

Peel the onions and cut into sliced about 1/4 inch thick.

Separate

the slices into rings. In large deep skillet, heat the olive oil

over

medium-low heat. Add onions, cumin, red chile, salt and cayenne

and

cook, stirring occasionally until the onions are soft and

golden

brown, about 25 minutes.

Stir in the tomatoes, corn and jalapenos

and cook 2 minutes longer.

Pour in the stock and increase heat to

high. Cook, stirring

occasionally until the sauce thickens slightly, 5 to 10

minutes.

Combine the sauce, cook pasta and goat cheese, stirring and

tossing

to soften the cheese. Serve on warm dishes and garnish with cilantro