Linguine 'il Trittico'

Ingredients

• 12 ounces linguine
• 1 large purple onion, thinly sliced
• 1-2 tablespoon unsalted butter
• 1/3 cup Cointreau liqueur (orange liqueur)
• 1 1/4 cups orange juice (preferably fresh squeezed)
• 8-10 dried apricots or fresh apricots, sliced
• 1 tablespoon light brown sugar
• 2 tablespoons candied orange peel (optional)
• salt and pepper, to taste
• 1/2 teaspoon nutmeg
• 1/2 cup parmesan cheese, freshly grated
• 1/2 cup slivered almond, toasted
• 1 orange, zest of

Directions

1. 1

   Preheat oven to 350 degrees and place almonds on a cookie sheet. Toast for 5-10 minutes until a bit brown and crunchy.

2. 2

   Cook linquine in salted water according to package directions.

3. 3

   Meanwhile, saute the onion in the butter in a large non-stick skillet over medium heat until soft, about 5 minutes.

4. 4

   Carefully add the Cointreau and simmer until reduced by half, about 2 minutes.

5. 5

   Add 1/2 cup of the orange juice, the apricots and sugar and stir until sugar dissolves.

6. 6

   Slowly add the remaining orange juice and simmer until the sauce turns golden, about 3 minutes. Remove from heat, stir in candied orange peel if using, and season to taste with salt and black pepper.

7. 7

   Toss the sauce with the drained linquine and top with nutmeg, parmesan and almonds. Garnish with the zest.