This was my first recipe I've ever done on my own, just me and NO cookbook!. I love it, and apparently so does everyone else, haha! I was only 15, when I made this, so excuse it if it sounds alittle off the edge, but I know it's delicious, try it out for yourself!
~David Lavigne
- 1st: You'll need some SHELL PASTA (reg. size)
(Arent these guys a nice reminder of the beach you wish you were at right now?)
- 2nd: You'll also want PEPPERJACK CHEESE
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| (Dont worry put the water pitchers back, this guy wont burn your throat out!) |
- 3rd: All your basic ingredients for a ROUX
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| Some butter... |
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| Some flour... |
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Some milk...
&
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| Some sea salt... |
-NOW FOR THE VEGGIE THAT MAKES YOU CRY ='C -
Yep! Thats right, the bad ass onion. Hurts everyone's feelings =(
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HOW IT'S GOING DOWN
* Start your pasta, and let boil while stirring on occasion. In the meantime, grab a saucepan, add butter, cheese, wines, milk, onion powder, and salt & pepper. Cheese should melt into milk and butter, become a liquid and into unison with sauce, not chunky. Lightly grease a skillet. Add chopped onions to the skillet and sauté until lightly browned and crisped, still leaving a translucent appearance. Check your pasta. If finished, strain and coat with oil or butter to keep from sticking. Once onions have reached they’re stage, add into sauce pan. Mix well and let cook for 5 minutes. When your time is up, remove saucepan from stove and pour upon pasta. Toss lightly to coat. Serve hot. This makes a great side, appetizer or as well as an entrée. Serve with appropriate baked or toasted bread, and a side salad. Garnish pasta with Parmesan and parsley for a nice presentation.
Feeling a little romance coming on?
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