An unusual pairing, but when you consider that pasta is a grain, and grains can also be pie crusts, it’s not so odd.
This can be a side dish with less or no sugar, good alongside pork, or a desert with the full amount of sugar and topped with ice cream…
I’ve only made this with some sugar, but I think maple syrup would be great.
1 pound pasta, your call
4 T butter or oil, or a combination
5 or 6 apples, (peeled and) sliced or chopped
sugar–none to 1 T to 3/4 c, or other sweetener, such as maple syrup
1/2 – 1 t cinnamon
a pinch or two of salt
1. Cook pasta until a minute or so less than the package instructions or how well you like your pasta done. Drain, reserving about a cup of cooking water.
2. Five minutes before pasta is done, melt butter or heat oil in a large skillet over medium heat. Add apples and cook until crisp-tender, about 5 minutes. Add sugar, cinnamon, and salt and stir to coat.
3. Add pasta to skillet, or, if the skillet isn’t large enough to hold all the pasta, return pasta to its cooking pot and add the apple mixture to the cooking pot. Cook, stirring occasionally, until the noodles take on some color and the apples soften, a few more minutes. If the pasta seems too dry, add some splashes of reserved cooking water.