Caramelized Onions and Sweet Red Onion Linguine

Serving Size: 4-6


1 lb. Pappardelle’s Sweet Red Onion Linguine
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 large onions, halved, thinly sliced
3 red bell peppers, roasted, peeled and chopped
1 cup water or vegetable broth
1 tablespoon Bella Sol Modena Barrel-Aged Balsamic
1/2 tablespoon fennel seeds
1/2 cup freshly grated Parmesan cheese


  1. Melt 1 tablespoon butter with oil in a large, heavy skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add roasted peppers. Sauté 5 minutes.
  2. Add water/broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
  3. Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes; drain. Return to pot. Add sauce and toss to coat. Transfer to a serving bowl. Sprinkle with Parmesan cheese and serve.