Recipe

Rigatoni Con Le Cipolle Pasta With Onions Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 2 weeks ago Noo at recipezaar tags this "not only economical, but healthy. A real taste of Italian country cooking". Prep:5m Cook:35m Servings:4	Lacrenshaw
	onion tomatopuree stock pasta parmesan

Does this look good? Yeah! / Nope

Fans

chefmeow

goblue434

pollymotzk

drdemento

peetabear

mbeards2

Ingredients

3 tablespoons olive oil

3 large Spanish onions, thinly sliced

1 tablespoon tomato paste

4 ounces chicken stock

12 ounces rigatoni OR pasta shape of your choice

1 pat butter

2 ounces Parmesan cheese OR mature Cheddar, grated

Salt and pepper to taste

Directions

Heat oil in a heavy skillet and cook onions over very low heat, stirring occasionally, until they are very tender and golden in color, about 30 minutes.

Dissolve the tomato paste in the stock, add onions and season to taste.

Cook the pasta al dente, drain and pour into a serving dish with pat of butter.

Stir in hot onion sauce.

Toss with cheese and serve.

** I usually add the PASTA to the SAUCE. In this dish it would eliminate the need for the butter, making it even healthier!

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Comments

chefmeow 9 months, 2 weeks ago said:
This sounds and looks amazing. Great post and a high 5.

peetabear 9 months, 2 weeks ago said:
Yum... a comfort food for cold nights...^5

pollymotzko 9 months, 2 weeks ago said:
I'm interested in trying this one. The high percentage of onions and little bit of paste combined with the broth sounds good. I'll use the Parmesan when I make it and let you know how it comes out.
I voted a 5 on here but it doesn't surprise me. Everything I see that you've made I have voted that on.

Polly Motzko

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