Spaghetti con Cipolle

Name: Spaghetti con Cipolle
Yield: makes 4 servings
Ingredients: Salt to taste; 2 medium to large (about 1 pound) onions, diced; 1/4 cup extra virgin olive oil; 1 cup any tomato sauce (see page 606, for example); Black pepper to taste; Hot red pepper flakes to taste; 1 pound penne, fusilli, or long pasta such as spaghetti; Freshly grated Parmesan cheese

December 14, 2011

Diced onions mix well with fusilli and penne, so those are the pasta shapes most often used here, but you can use spaghetti if you prefer. Best with Spanish onions (the large yellow ones); add a handful of black olives if you like, too.

Recipe notes

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