4 bacon slices

Vegetable oil

2 pounds onions, thinly sliced

1/2 teaspoon caraway seeds or fennel seeds

4 cups Doux South® Chow Chow

1 1/2 cups Proscuitto, cut thin (matchstick size)

3/4 lb. penne

1/3 cups grated Parmesan cheese

1/2 cup (about) canned beef broth


Cook bacon in heavy large skillet over medium-high heat until bacon is brown and crisp. Transfer bacon to paper towel and drain. Crumble bacon.

 Measure drippings from skillet; add enough vegetable oil to measure 1/4 cup and return mixture to skillet.

 Add onions and caraway seeds and sauté until onions are dark brown, about 25 minutes.

 Add Chow Chow and Proscuitto and sauté, about 8 minutes.

 Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.

Add bacon, onion mixture, and cheese to pasta.

Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry for about 4 minutes.