Use any kind of pasta, but for a special treat try something interesting from a gourmet pasta maker.

1 1/2 lb (750 g) pasta
1 cup (250 mL) caramelized onions (roughly 2 medium onions)
20 brown mushrooms, quartered
5 Roma tomatoes, sliced
1 1/2 cups (350 mL) chicken stock
1/3 cup (80 mL) fresh lemon juice
2/3 cup (160 mL) whipping cream
10 basil leaves, julienned
Salt and pepper to taste
Asiago cheese

Pre-cook pasta in salted boiling water to about half the required time to be fully cooked. (It should still be hard.) Chill immediately by immersing under cold water.

In a medium saucepan sauté caramelized onions and mushrooms until mushrooms are slightly tender, about 2 to 3 minutes. Add tomato slices and continue to cook for 1 minute.

Deglaze pan with half of the chicken stock and lemon juice. Bring to a boil and add cream and basil. Reduce by one-third; then add the partially cooked pasta and remainder of the chicken stock. Add a large pinch of salt and pepper. Continue to cook until the sauce is reduced–so that it covers the pasta rather than soaking it.

To check for doneness, cover the back of a spoon with the sauce, then lightly blow on it. The sauce is perfect when you get a rose-like hue on the spoon.

Serve in a pasta bowl and sprinkle with asiago cheese. Add a couple of small basil leaves for garnish.

Serves 6.

Source: alive #292, February 2007