This is a Batali inspired "Mex-Italo" recipe that I demo'd over the weekend at a dinner party with friends. Sautéing the red onions brings out their inherent sweet overtones which blends nicely with the flavor of the jalapeno. Enjoy this with a nice dry Sauvignon Blanc.
2 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
1 teaspoon red pepper flakes
3 jalapeños, seeded and cut into thin slivers
Zest and juice of 3 lemons
8 tablespoons (1 stick) unsalted butter
Salt and freshly ground black pepper
1¼ pounds basic pasta dough, cut into pappardelle
½ cup freshly grated pecorino romano
Preparations
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, in a 10- to 12-inch skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until softened and translucent, 8 to 10 minutes. Add the jalapeños and sauté for 1 minute. Add the lemon zest and juice, bring to a boil, and boil for 1 minute. Remove from the heat, stir in the butter, and season to taste with salt and pepper. Set aside.
3. Drop the pasta into the boiling water and cook until tender, 1 to 2 minutes. Drain.
4. Toss the hot pasta into the pan with the lemon mixture, return to medium heat, and mix well, stirring gently. Add the pecorino and toss quickly. Transfer to a warmed serving platter, and serve immediately.
Serves Four.
1 medium red onion, thinly sliced
1 teaspoon red pepper flakes
3 jalapeños, seeded and cut into thin slivers
Zest and juice of 3 lemons
8 tablespoons (1 stick) unsalted butter
Salt and freshly ground black pepper
1¼ pounds basic pasta dough, cut into pappardelle
½ cup freshly grated pecorino romano
Preparations
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, in a 10- to 12-inch skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until softened and translucent, 8 to 10 minutes. Add the jalapeños and sauté for 1 minute. Add the lemon zest and juice, bring to a boil, and boil for 1 minute. Remove from the heat, stir in the butter, and season to taste with salt and pepper. Set aside.
3. Drop the pasta into the boiling water and cook until tender, 1 to 2 minutes. Drain.
4. Toss the hot pasta into the pan with the lemon mixture, return to medium heat, and mix well, stirring gently. Add the pecorino and toss quickly. Transfer to a warmed serving platter, and serve immediately.
Serves Four.
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