• 2 large vidalia onions sliced in 1/8" slices
  • 1 1lb of sage sausage
  • 1 pint grape tomatoes
  • 1 package fresh baby kale
  • 1/4 cup chopped fresh parsley
  • 1/2 cup olive oil
  • 1 1lb extra large elbow pasta
  • salt & pepper to taste

I’m a sucker for a good onion.  Remember the onion rings?  Well, they don’t always have to be fried.  Onions are great additions to salads, soups and pretty much a staple base to most of my recipes.

I found my first variation of this recipe in a magazine long ago.  It had a lot more stuff going on, most of which it doesn’t need.  I love, love, love caramelized onions.  They have such a sweet flavor.  The caveat to the recipe is that it requires a substantial amount of olive oil, but in relation to your serving size, it’s not so bad.

Trust me, you’ll love the onion, sausage combo.  It can’t be beat.


Heat 4 tablespoons of olive oil n a large sauté pan at medium heat.  Caramelizing onions is a slow process.  You’re not sautéing, you want larger onion pieces and definitely don’t crowd the pan.  It’s going to take a good 45 minutes for the onions to caramelize.  Your end product should be golden brown, soft, but not mushy.  If the heat’s too high, your onions will burn.  Remember, slow and relatively low.  Add onions to pan and stir regularly. Salt & pepper to taste.  I add olive oil as onions cook, making sure they’re in a sort of oil bath.  You’ll end up using the whole 1/2 cup by the time you’re done.  Essentially, the onion and oil is your pasta sauce.   

In another sauté pan, cook sausage until crumbled and thoroughly cooked.  Drain fat and set aside.

30 minutes in, bring pasta water to a boil.  Cook according to package directions.  

5 minutes before onions are finished, add grape tomatoes, cook 3 – 5 minutes, until skin is ready to burst.  Add kale.  Return sausage to pan and add parsley, fold gently to reheat.  

Place pasta in a serving dish, top with onion & sausage mixture.  You can add some freshly shaved parmesan to your plates as you serve for some added flavor.  I prefer a dollop of part skim ricotta.