This 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.
- 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
- 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.
- Add the marmite, mix in and cooker 1 minute.
- 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.
- 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.
- Once the onions have had their 30 minutes, stir again and mix in the cooked and drained pasta. Stir fry for about 2 minutes.
- Turn off the heat and add the unsalted butter. Mix until the butter has melted and is coating the pasta.
- Serve and sprinkle over the grated parmesan.