Penne with Onion Sauce VEGETARIAN

Penne with Onion SauceThis Penne with Onion Sauce recipe is from Anna Del Conte’s ‘Italian Kitchen’. She says it’s her go-to pasta dish on wintery days when anything tomato based might be too summery and I could really see it being really warming.

As, I hope, you gathered from the title, this recipe requires a lot of thinly sliced onions so do your eyes a favour and use the slicer attachment of a food processor if you have one. If you don’t have one, and don’t feel like running out to get an expensive piece of kitchen kit, then some swimming goggles and a sharp knife will do.

Penne with Onion Sauce


  • 500g red onions, thinly sliced
  • 4 tbsp olive oil
  • half a tsp of sea salt flakes
  • half a tsp of marmite
  • 1 tsp flour
  • 100ml boiling water
  • 350g dried penne
  • 25g unsalted butter
  • 25g parmesan, finely grated


  1. Heat the oil in a wide frying pan and add the sliced onions. Add the salt and cook for 10 minutes over a low heat.
  2. Add the marmite, mix in and cooker 1 minute.
  3. Mix in the flour, pour over the boiling water, mix in well and bring to a simmer. Clamp the lid on and cook over a low heat for 30 minutes, stirring occasionally.
  4. In the meantime, cook your pasta by bring a large pot of well salted water to the boil and add the penne. Cook according to the packet instructions, stirring regularly.
  5. Once the onions have had their 30 minutes, stir again and mix in the cooked and drained pasta. Stir fry for about 2 minutes.
  6. Turn off the heat and add the unsalted butter. Mix until the butter has melted and is coating the pasta.
  7. Serve and sprinkle over the grated parmesan.
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