Rigatoni Con Le Cipolle Pasta with Onions
From lacrenshaw 15 years agoIngredients
- 3 tablespoons olive oil shopping list
- 3 large Spanish onions, thinly sliced shopping list
- 1 tablespoon tomato paste shopping list
- 4 ounces chicken stock shopping list
- 12 ounces rigatoni OR pasta shape of your choice shopping list
- 1 pat butter shopping list
- 2 ounces parmesan cheese OR mature Cheddar, grated shopping list
- salt and pepper to taste shopping list
How to make it
- 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!
The Rating
Reviewed by 6 people-
This sounds and looks amazing. Great post and a high 5.
chefmeow in Garland loved it -
yum... a comfort food for cold nights...^5
peetabear in mid-hudson valley loved it -
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....morepollymotzko in Garden Grove loved it
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