This dish features a creamy white ragu sauce. Fresh pasta is best for this dish, but dried pasta also works fine. The sauce is very rich, but it still has a delicate flavor that is very refined. This pasta can be a meal in itself. The recipe is from "Tangy Tart Hot & Sweet," by Padma Lakshmi. Regarding the onions, the book recommends choosing flatter onions, ones that look like they've been pressed down by the hand of Mother Nature, because they're sweeter, and avoid the taller onions that are more oval. Sugar causes the fibers to break down and collapse the onion; therefore, the flatter the onion, the higher its sugar content and the sweeter it will be.