Rigatoni Con Le Cipolle Pasta with Onion
Elevate your pasta night with Rigatoni Con Le Cipolle, a simple yet sophisticated dish showcasing the rich, caramelized sweetness of golden onions paired with al dente rigatoni and a fragrant medley of garlic and thyme. This Italian-inspired recipe strikes the perfect balance of comfort and elegance, enhanced by a splash of dry white wine and a generous dusting of freshly grated Parmesan cheese. The silky, onion-infused sauce clings beautifully to the ridges of the rigatoni, ensuring maximum flavor in every bite. Quick to prepare in under 40 minutes, this recipe is perfect for casual gatherings or an impressive weeknight meal. Garnished with fresh parsley and extra Parmesan, Rigatoni Con Le Cipolle is a must-try for pasta lovers seeking a unique twist on classic Italian flavors.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 4 medium Yellow onions
- 4 tablespoons Extra-virgin olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Fresh thyme
- 2 cloves Garlic
- 100 milliliters Dry white wine
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, peel and thinly slice the onions. Mince the garlic cloves.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Once melted, add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions become soft and golden brown.
Add the minced garlic and thyme to the skillet, and cook for an additional 1-2 minutes, until fragrant.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce for about 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat it in the onion mixture. If the pasta seems dry, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Stir in the grated Parmesan cheese and season with black pepper to taste.
Serve the pasta hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 24.2 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1003 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
