Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

Pretty easy go to dish. I used fat free Ricotta and snow peas which may have contributed to the blandness. But I counteracted that by throwing in some sliced sweet Italian sausage. Will make it again for sure.

• mtai

• Houston, TX

• 3/20/2014

I didn't have any basil, and I fully carmelized the onions (maybe 30-40 min), but otherwise I followed this pretty much as is and thought it was good. For tips on properly carmelizing onions, take a look here: http://www.seriouseats.com/2010/02/how-to-caramelize-onions.html

• Anonymous

• wash, dc

• 4/11/2013

Made this last night and thought it was pretty good! I mostly followed the recepie making sure to season everything! I added a little white wine to the onions when they were done caramelizing which I think helped my sauce. Good for meatless Mondays!

• eharitos

• 4/2/2013

Used only the listed ingredients, but in my own proportions. I also used a lot of salt, carmelized the onions until almost burnt, and didn't add cooking liquid (I just mixed in spoonfuls of ricotta). I also threw in some raw snap peas, zest, and basil for more flavor. Very springy and light. I liked it, but it sounds like the original recipe was lacking.

• meeshymeg

• 3/20/2013

我已经做了这个配方4或5倍,并且每个蒂姆e I do, it gets better. The whole secret, I have discovered, is getting the onions cooked to just the right color...dark brown, like one step away from burned. I use one whole onion and chop it small...the onions create a caramel that when you drop the pasta in, it covers the pasta and deglazes the pan with the wet pasta, THEN add your pasta water and ricotta. For me? It's a keeper.

• Anonymous

• Alpine, Ca.

• 6/4/2012

I actually thought this dish was very good. I added a box of Grilled Perdue Shortcuts (cut into 1 in pieces) to make it more of a filling meal. Also, I only used about 1 1/2 cups of onions and I would lose the lemon. It was good to me, but it can be very strong so people who are't as crazy about lemon might not approve. Also, to make it a little healthier, I used fat free ricotta cheese instead of whole milk. I would definitely make it again. :)

• amandanic0lex

• New Jersey

• 1/22/2012

I've made this several times now. I don't get why so many bad to mediocre reviews! Like someone else said, take time to let the onions really carmelize and make sure to salt your pasta water well, and save some of the water because the sauce can get a little thick with the ricotta.

• acweig

• 10/21/2010

If this dish was easy, it would be a 3 but the amount of work for the product is not worth it at all. As is, it is very bland and I would not recommend it. I added bacon and extra cheese though which did help.

• Anonymous

• 8/4/2010

This would be OK as a side, but as an entree, fugitaboutit. If you're really interested in this recipe, try some of the fixes mentioned; proscuitto and/or parm seem the most likely to be successful to me.

• hawkster1

• Way west of Chicago

• 4/14/2010

It's rare that I throw something out, but the bulk of this went into the trash can. The mix of ingredients added up to a pasta dish that lacked flavor and had an unappetizing texture.

• Lyman61

• University Park, MD

• 1/31/2010

It's missing something, but I can't figure out what it needs. I added lots of salt and pepper and some crushed red pepper...but it still needs something.

• loebs3

• What Is Sharon Doing Now

• 1/28/2010

okay, this was a lot of work and it was just ok. Do noty waste your money on the large ricotta, the 8 ounce container is way more than enough!!

• jennifer1120

• 1/2/2010

My family loved it...I used all of the onions as I had read reviews and some said the recipe was bland...ours was wonderful! I might try adding pancetta next time!

• Anonymous

• Victor, NY

• 11/24/2009

I found that the amount of lemon peel really overwhelmed the dish - and I LOVE food that is cooked with lemon.

• ChitownLexi

• 7/9/2009

My family really liked this recipe. But there is room for error. I don't think the recipe as written provides enough time to really caramelize the onions. Truly caramelized onions take at least twice as long, if not longer, to develop a wonderfully sweet, complex taste. Try looking up another recipe for caramelized onions, and you will love this!

• Anonymous

• North Carolina

• 6/26/2009