Ingredients
1 pound Bertolli dried Orrechiette pasta
1 teaspoon unsalted butter
1/4 cup (best quality) garlic-flavored olive oil
1/3 cup Madeira wine
1 cup golden raisins
2 sweet (Vidalia, Maui, etc.) onions
1 cup arugula, stems removed and chopped
1/2 cup toasted pine nuts
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/2 cup chicken broth
shaved Parmigiano-Reggiano
Preparation
Bring a large pasta pot full of water to boil. Cook pasta al dente (soft but still firm to the bite). Drain then return pasta to pot stirring in butter to prevent pasta from sticking. In a small saucepan, heat maderia (low heat), then add raisins. Remove from heat and allow raisins to plump for 8 minutes, drain. Peel onions, cut in half then slice thin. Heat olive oil (medium-high heat)in a 12" skillet and saute onions for 4-5 minutes, stirring occasionally. Turn heat to low and continue cooking onions until they caramelize (an additional 10-12 minutes). Add onions to pasta along with raisins, arugula, pine nuts, salt & pepper. Slowly stir in chicken broth. To serve, divide between 4 warmed pasta bowl and sprinkle with Parmigiano-Reggiano
