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Pasta With Smothered Onion Sauce (Marcella Hazan)

4.5(9)

This is an easy, delicious, and simple recipe from "Essentials of Classic Italian Cooking" by Marcella Hazan. You just mix all the ingredients on the stove and come back and hour later. The onions get meltingly soft and sweet. It'salso great with some crumbled blue cheese. If you use homemade pasta, which is more absorbent than spaghetti, you should start with 1 tbsp more butter when making the sauce. TO MAKE AHEAD : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.

by blucoat·published 2010-01-05

Open original recipe

One Dish Meal

Servings

4 serving(s)

Total time

prep 15 min

Calories / serving

654 kcal

Ingredients (9)

serves

2 tablespoons butter, withbutter
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 1/2 lbs onions, sliced very thin, about 6 cupsonion
saltsalt
black pepper, ground fresh from the millpepper
1/2 cup dry white winewhite-wine
2 tablespoons chopped parsleyparsley
1/3 cup freshly grated parmigiano-reggiano cheeseparmesan
1 -1 1/2 lb spaghetti or 1 -1 1/2 lb another pasta

Instructions (4 steps)

01Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost 45 minutes to an hour until the onions become very soft.
02Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
03Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.