Tuscan Sweet Onion and Pepperoni Fettuccini

Tuscan Sweet Onion and Pepperoni Fettuccini

1/4 cup Extra Virgin Olive Oil
2 pounds thinly sliced sweet onions
1 tsp salt or to taste
1 tsp sugar
1 pkg (3.5 oz) pepperoni, * cut into julienne strips
1 tsp chopped thyme or 1/4 teaspoon dried
1/4 cup fresh basil leaves, sliced into chiffonade
1 pound Fettuccini, cooked, drained
1 cup shredded Asiago or Parmesan cheese
1/4 cup Gorgonzola cheese, crumbled
freshly ground black pepper to taste

  1. Using large skillet over medium heat, heat olive oil; stir in onions and cook about 2 minutes. Reduce heat to low, cover and cook about 20 minutes, stirring frequently until onions are light golden and caramelized, adding salt and sugar in last 5 minutes. Stir in pepperoni, thyme & basil; cook about 2 minutes. Adjust seasonings to taste. Keep warm.

  2. Prepare pasta according to package directions. Once cooked, divide pasta among pasta plates and top with onion mixture. Sprinkle each with both cheeses and pepper. Makes 4-6 servings. * Can use prosciutto, if preferred