Rigatoni Con Le Cipolle (Pasta With Onion)

Rigatoni Con Le Cipolle (Pasta With Onion) created by Karen Elizabeth

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

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Noo8820
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@Noo8820
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"A really basic recipe that is not only economical, but healthy and tasty too. A real taste of Italian country cooking."

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  1. 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.
  2. Mrs. Delishis
    I've made this several times now and my husband and I have really enjoyed it! The only thing I do differently is I only use 2 onions, because otherwise my husband can't eat a whole lot (too much onion! he says). Otherwise though, very, very good!
  3. Sydney Mike
    Very easy to make, & nice tasting, too! A small warm loaf of whole wheat bread went very nicely with this! I look forward to making this again! Thanks for sharing the recipe! [Tagged, made & reviewed in Gimme 5]
  4. mosma
    Rigatoni Con Le Cipolle (Pasta With Onion) Created by mosma
  5. bluemoon downunder
    SO wonderfully quick and easy to prepare - and very tasty. We really enjoyed this with salad greens, crusty rolls and champagne for lunch with friends. This recipe appealed to me as it effectively showcased the onions rather than allowing them to simply play a supporting role. I made it with penne and parmesan and just couldn't resist adding two cloves of minced garlic and two chopped leeks - just so love the flavour of onions combined with these two ingredients. I also used dried (native Australian) bush tomatoes (a rather obscure ingredient, I know) as I've found that tomato paste always gives me heartburn, so this was very much a personal taste preference choice! This is a recipe I'll happily make again. Made for PRMR.
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