Tri-Colored Tortellini with Caramelized Onion Pan Sauce

Aside from caramelizing the onion(s), this is a quick and easy dish. Caramelizing the onion(s) takes about 40-45 minutes (at least it does for me; can anyone do it quicker? Rachael Ray claims it takes twenty minutes…). Otherwise, the pasta cooks in eight minutes, and everything else is garnish. Still, pretty simple dish, right? Mighty tasty, too.

Ingredients:

1 package fresh tri-colored, cheese filled tortellini (the small will feed 2 people, and it’s what I based this recipe off of)

1 extra large (or 2 medium) sweet onion, such as Vidalia or Walla Walla
2 cloves of garlic, chopped
a handful of fresh parsley, chopped
a couple splashes of white wine
Parmesan cheese, to desired amount
olive oil
fresh ground pepper
salt (for pasta water)
*1/2 cup pasta water

*Before you dump your pasta into a colander, scoop ½ cup of the liquid out of the pot. Reserve.

Guidelines:

Thinly slice your onion. In a large skillet, set to medium heat, add a couple tablespoons of olive oil. Add your onions and garlic and cook until caramelized, which means to cook until the onions reach a deep, brown color. You may have to adjust your heat down if the onions are browning too fast, or blackening along the edges. You may also add a dash of water if this happens.

Bring your pot of generously salted pasta water to a boil. Add tortellini and cook according to package directions. This usually takes 8-10 minutes, depending on brand and amount. *Before draining your pasta, reserve ½ cup of the pasta water.

Once the onions are nearly caramelized, add a couple splashes of white wine, along with the parsley. Add the pasta water, and cook until reduced about ½.

Toss everything in a large serving bowl, grate Parmesan cheese over the top, and add fresh ground pepper to taste.