Jamie Magazine
By Anna Del Conte
Penne in salsa di cipolle (Penne with onion sauce)
1 hr
Not Too Tricky
serves 4
About the recipe
Anna del conte
The legendary Italian chef says: “During the winter in my home in Milan, pasta was rarely dressed with a tomato sauce. My mother considered tomatoes – even the tinned sort – a summer dish. Our favourite pasta sauce was this, made with local onions, which were reputed to be among the best.”
Recipe From
Ingredients
500g red onions
4 tablespoons olive oil
½ teaspoon Marmite
1 teaspoon plain flour
350g penne
25g butter
Parmigiano Reggiano cheese
Method
- Peel and very finely slice the onions, then add to a lidded frying pan over a medium-low heat with the oil and a little sea salt.
- Turn down the heat to very low and cook for 10 minutes, or until the onions are soft, but not coloured, stirring frequently.
- Stir in the Marmite and cook for another 1 to 2 minutes. Add the flour, mixing it in thoroughly, then pour in 100ml of boiling water.
- Keep stirring until it’s simmering, then put on the lid and simmer over a very low heat for 30 to 40 minutes, or until reduced, stirring often. Add a few tablespoons of hot water if it becomes too dry, and season to taste.
- Cook the penne according to the packet instructions. Drain well, add to the onion sauce and cook for 1 to 2 minutes. Turn off the heat and stir in the butter until melted.
- Finely grate over the cheese, then serve.
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