Pasta with caramelised onions, goat’s cheese and spinach (“Padana” pasta)

My favourite Pizza Express pizza is the Padana, which is tomato sauce, caramelised onions, goat’s cheese, spinach and mozzarella. This combines those flavours into a delicious pasta sauce. It takes a bit more cooking than normal tomato pasta sauce, but it’s worth it.

Serves 4

2 red onions
3 cloves garlic
2 tblsp balsamic vinegar
1 tblsp brown sugar
2 tblsp red wine
Olive oil
1 tsp rosemary
1 tsp basil
1 tsp oregano
1 can chopped tomatoes
Frozen peas
1 bag spinach
Pasta
1 log/round of goat’s cheese

Peel and finely chop the onions. Heat a little olive oil over a medium heat and fry the onions for 5mins or so until beginning to turn translucent. Whack the heat right up and add the vinegar, sugar and herbs. Let it bubble away for about 3mins, until really thick and syrupy.

Delicious jammy onions. Don’t eat them now, you *will* burn your tongue

Add the red wine and bubble furiously for another 2-3mins until the wine is cooked off. Add the tomatoes and crushed garlic cloves, and cook on high for another 5mins until the sauce is thick and jammy.

Yes, that is a wok. The wide pan lets liquid evaporate faster and that thickens the sauce more quickly…

Turn the heat right down. Boil the kettle and get your pasta on to cook. Roughly chop or crumble the goat’s cheese into the sauce, and add the spinach a handful at a time to wilt. Add frozen peas to the pasta 5mins before the end of the cooking time. Drain the cooked pasta and stir it through the sauce.

 

 

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