Recipe by Noo
A really basic recipe that is not only economical, but healthy and tasty too. A real taste of Italian country cooking.
Top Review by Quiltingqueen
This was pretty good. I only used 1 1/2 onions because that was all that would fit in my pan...maybe my onions were really big? The rest I made as written, but then doubled the tomato paste and chicken bullion at the end because it wasn't tomato saucy enough. My husband didn't love this because he thought it was too oniony. I liked it though.
- 3 tablespoons olive oil
- 3 large Spanish onions, thinly sliced
- 1 tablespoon tomato puree
- 4 fluid ounces chicken stock (homemade or made with water and 1/2 stock cube)
- 12 ounces rigatoni pasta or 12 ounces macaroni noodles or 12 ounces penne pasta
- 1 slice butter
- 2 ounces parmesan cheese or 2 ounces Mature cheddar cheese, grated
- salt & freshly ground black pepper
Directions See How It's Made
- Heat the oil in a heavy frying pan and cook the onions over a very low heat, stirring occasionally, until they are very tender and golden in colour, approx 30 minutes.
- Dissolve the tomato puree in the stock; add to the onions and season to taste.
- Cook the pasta al dente; drain and pour into a serving dish with the knob of butter.
- Stir in the hot onion sauce, toss with the cheese and serve.