Ingredients:
1 tablespoon vegetable oil
4 onions, sliced ( l lb approx)
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup thinly sliced roasted red peppers
1/2 cup vegetable stock or 1/2 cup chicken stock
4 cups penne pasta ( 12 oz)
2/3 cup Fontina cheese, shredded ( or more)
1/4 cup flat leaf parsley, chopped
Directions:
Heat oil in large non stick skillet over med high heat.
Add onions and cook stirring often for 5 minutes.
Reduce heat to medium, add sage, s& P and cook stirring occasionally for 20 minutes until onions are golden.
Add red pepper and stock and stir to combine.
Cook pasta in salted water 8 to 10 minutes.
Drain and return to cooking pot.
Add onion mixture, toss to coat.
Add cheese and parsley, toss to coat again.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.