Rigatoni Con Le Cipolle (Pasta With Onion) Recipe #341726
A really basic recipe that is not only economical, but healthy and tasty too.
A real taste of Italian country cooking.
by Noo
35 min | 5 min prep
SERVES 4
- 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
- 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.
- Dissolve the tomato puree in the stock; add to the onions and season to taste.
- Cook the pasta al dente; drain and pour into a serving dish with the knob of butter.
- Stir in the hot onion sauce, toss with the cheese and serve.
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5 stars