Farfalle with Red Onion, Tomato, Cream Sauce


Sautee some fucken red onions in olive oil with dried thyme and crushed red pepper flakes.


Deglaze with about a third of a cup of dry white wine.


Reduce until the wine is pretty much gone.


Add one large can/box of crushed san marzanos, simmer for a while until the sauce is coming together, and then throw in some chopped tarragon.


Sauce is pretty much done.


Add a half cup of heavy cream.


Keep simmering for a few minutes to incorporate the cream.


Add some pasta water and the drained farfalle, and finish on medium-high for a minute or two.


Fucken delicious!


  1. Al Dente says

    I’ve tried several of Comradde PhysioProffe’s recipes. I did a couple of them twice, once with red pepper flakes and once without. Each fucking time the dish without the red pepper flakes was much better than the one with. That’s because without the red pepper I could taste the other ingredients.

    Tell me, Proffe, why don’t you just eat red pepper flakes all by themselves if they’re so great? Is it a macho thing “yeah, gots ta burn the mouth ta prove I’m THE MAN!”?

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