Rigatoni Con Le Cipolle (Pasta With Onion) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A really basic recipe that is not only economical, but healthy and tasty too. A real taste of Italian country cooking. 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 12 ounces macaroni noodles or 12 ounces penne pasta |
1 slice butter |
2 ounces parmesan cheese or 2 ounces 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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