Ingredients
1 pound dried Bertoli Orrechiette
1 teaspoon unsalted butter
1/4 cup (best quality) garlic flavored olive oil
1/3 cup Madeira
1 cup golden raisins
2 sweet onions (Maui, Vidalia, etc.)
1 cup arugula, stems removed and chopped
1/2 cup chicken broth
1/2 cup toasted pine nuts*
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
Shaved Parmigiano-Reggiano
Preparation
Bring a large pasta pot full of water to boil. Cook Orrechiette until al dente (soft but still firm to the bite). Drain and put pasta back into pot. Stir in 1 teaspoon butter to prevent pasta from sticking. In a small saucepan, heat madeira (low heat), stir in raisins. Remove from heat and let raisins plump (8 minutes) and then drain. Peel onions, cut in half and then thinly slice. Heat olive oil in a 12" skillet over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally. Turn heat to low and cook another 10 minutes to caramelize onions. Add onions to pasta pot along with raisins and arugula. Toss to combine. Slowly stir in chicken broth, toasted pine nuts, salt & pepper. To serve, divide amoung 4 warmed pasta bowls and sprinkle with shaved cheese.
