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Nutrition Facts
Serving Size 1 (259g) Recipe makes 4 servings
Calories 563
Calories from Fat 191		(34%)
Amount Per Serving		%DV
	Total Fat 21.3g	32%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.1g
Cholesterol 92mg		30%
Sodium 302mg		12%
Potassium 437mg		12%
Total Carbohydrate 74.3g		24%
	Dietary Fiber 4.5g	17%
	Sugars 7.2g
Protein 19.4g		38%
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Rigatoni Con Le Cipolle (Pasta With Onion)

Recipe #341726 | 35 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Noo
Dec 4, 2008

A really basic recipe that is not only economical, but healthy and tasty too. A real taste of Italian country cooking.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons olive oil
3 large Spanish onions, thinly sliced
1 tablespoon tomato puree
4 fluid ounces chicken stock (homemade or made with water and 1/2 stock cube)
12 ounces rigatoni pasta or macaroni noodles or penne pasta
1 slice butter
2 ounces parmesan cheese or Mature cheddar cheese, grated
salt & freshly ground black pepper

Directions

1
Heat the oil in a heavy frying pan and cook the onions over a very low heat, stirring occasionally, until they are very tender and golden in colour, approx 30 minutes.
2
Dissolve the tomato puree in the stock; add to the onions and season to taste.
3
Cook the pasta al dente; drain and pour into a serving dish with the knob of butter.
4
Stir in the hot onion sauce, toss with the cheese and serve.

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Featured Reviews for This Recipe

From: Mrs. Delishis

On Jun 25, 2009

I've made this several times now and my husband and I have really enjoyed it! The only thing I do differently is I only use 2 onions, because otherwise my husband can't eat a whole lot (too much onion! he says). Otherwise though, very, very good!

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From: Sydney Mike

On May 26, 2009

Very easy to make, & nice tasting, too! A small warm loaf of whole wheat bread went very nicely with this! I look forward to making this again! Thanks for sharing the recipe! [Tagged, made & reviewed in Gimme 5]

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From: bluemoon downunder

On Jan 8, 2009

SO wonderfully quick and easy to prepare - and very tasty. We really enjoyed this with salad greens, crusty rolls and champagne for lunch with friends. This recipe appealed to me as it effectively showcased the onions rather than allowing them to simply play a supporting role. I made it with penne and parmesan and just couldn't resist adding two cloves of minced garlic and two chopped leeks - just so love the flavour of onions combined with these two ingredients. I also used dried (native Australian) bush tomatoes (a rather obscure ingredient, I know) as I've found that tomato paste always gives me heartburn, so this was very much a personal taste preference choice! This is a recipe I'll happily make again. Made for PRMR.

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