Pasta in Paprika White Wine Sauce
Serves 2
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion, thinly sliced
- 8 ounces Fettuccine pasta
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves
- ½ teaspoon powdered garlic
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup dry white wine, like Snoqualmie Riesling or Sauvignon Blanc
- 1 tablespoon butter
- 2 big handfuls fresh spinach leaves (chopped if they're large pieces)
Instructions
- Heat oil in a large skillet, preferably a cast iron skillet over medium-high heat. Once the oil is hot, sauté the sliced onions until starting to brown and caramelize, about 15-20 minutes; add in a little water if the onions start to cook too fast.
- While the onions cook, boil the pasta, but cook for 1-2 minutes less than the package directions tell you, as the pasta will continue to cook in the wine sauce. Drain pasta once cooked.
- Once the onions are nice and browned and caramelized, add the smoked paprika, thyme, garlic, salt, and pepper, and continue to cook another 2-3 minutes.
- Add the wine to the onions, and bring to a gentle simmer. Add in the pasta and cook until the wine is absorbed and reduced.
- Add the butter and the spinach and stir in well, letting the butter melt and the spinach wilt. Taste for salt and pepper. Garnish with additional fresh thyme leaves if desired.
- Serve with a nice glass of Snoqualmie wine.
