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Sugo al Cipolle (onion sauce for pasta)

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Sugo al Cipolle (onion sauce for pasta)

Santa Marcella gave us this one in her Essentials of Classic Italian Cooking, and it has been a house favorite since we first ate it. My version takes a while to cook, but it is so worth the effort, and it is one most everyone can eat, as it is vegetarian.

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Sugo al Cipolle (onion sauce for pasta)

Recipe by Chuck Cushman
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • 1 lb. long pasta like linguine or spaghetti

  • 2 lbs. onions, sliced into thin rings

  • 2 Tbsp. olive oil

  • 2 Tbsp. unsalted butter

  • q.b. salt and fresh ground black pepper

  • 1/2 to 2/3 cup dry white wine

  • 1/2 cup parmiggiano-reggiano

  • 2-3 Tbsp. fresh chopped flat-leaf parsley

Directions

  • Heat the butter and olive oil in a big sauté pan, add the onions and a decent amount of salt. Cook over low heat, covered, for 45 minutes – the onions should be super soft.
  • Cook your pasta at this point.
  • Uncover, raise the heat to med-hi and cook til the onions are golden and most of the liquid has cooked out, 15 minutes or so.
  • Season with abundant pepper and check the salt – these get super sweet and may need additional salt at this point. Add the wine and let it mostly cook out. Add the parsley and stir it in.
  • Drain the pasta, add it and the cheese into the pan with the sauce, and stir to coat the pasta. Serve.

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