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Pipette with Marinated Onion, Roasted Pink Sauce and Pine Nuts

Ease of preparation:  

Prep Time: 5 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1 boxBARILLA Pipette
2 tablespoonsextra virgin olive oil
2 cupsred onion, julienne
2 tablespoonssugar
½ cupred wine vinegar
¾ cupricotta cheese
½ cuphalf & half
1 can (14.5 ounces)fire roasted tomatoes, crushed
1/3 cuppine nuts
4 leavesfresh basil, torn
to tastesalt
¾ cupParmigiano cheese, grated


HEAT a skillet over high heat until hot. Add the oil, onion and sugar and sauté for 1 minute.
ADD the vinegar; reduce heat to medium and simmer the onions in the vinegar until the vinegar has evaporated, about 3 minutes. Set the onions aside to cool on a sheet tray.
RETURN the same pan to the heat; add the tomato, ricotta, garlic, half & half to the skillet. Bring mixture to a simmer and continue cooking for 10 minutes to allow the flavors to meld.
ADD the sauce to the bowl of a blender, blend on high for 2 minutes or until the sauce is completely smooth. Return the sauce to the skillet.
Meanwhile, COOK the Pipette according to the package directions. Drain and toss the Pipette with the sauce.
FINISH with the cheese, basil, pine nuts and onions. Toss well and serve




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