Rigatoni Con Le Cipolle (Pasta With Onion)

A really basic recipe that is not only economical, but healthy and tasty too. A real taste of Italian country cooking.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. Dissolve the tomato puree in the stock; add to the onions and season to taste.
3. Cook the pasta al dente; drain and pour into a serving dish with the knob of butter.
4. Stir in the hot onion sauce, toss with the cheese and serve.