Pasta al sugo di cipolla (onion sauce)

Pasta al sugo di cipolla (onion sauce)
 
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This recipe was uploaded
by ritacooksitalia

 
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Ingredients

Ingredients
Method
 
  • 1 medium onion, peeled and chopped
  • 1 bay leaf (preferably fresh)
  • 400g can of peeled plum tomatoes
  • Water
  • Salt, pepper and ¼ tsp sugar
  • 320g Egg Tagliatelle (or any other pasta shape that you like)
  • Grated Parmesan cheese
Heat the oil in a large pan and add the onion, fry until softened.
Add the bay leaf and peeled tomatoes, roughly crushed.
Add water (fill ½ of the empty tomatoes can, 150 ml circa) and season with salt, pepper and sugar.
Cover and bring to the boil, reduce the heat and simmer uncovered for 45 minutes or until the water is completely evaporated and the sauce is thick.
Cook the pasta in boiling salted water following the instructions on the pasta pack.
Drain the pasta thoroughly, tip into the tomato sauce and gently mix so all pasta is covered in sauce. Serve with your preferred grated Parmesan cheese sprinkled on top.

Pasta al sugo di cipolla (onion sauce)

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This recipe was uploaded by ritacooksitalia

 
 
Simple cheap pasta dish and if you cook plenty of sauce you will enjoy “la scarpetta” (to sweep up the remaining tomato sauce on your dish using a piece of bread) like in a real Italian family!

Method


Heat the oil in a large pan and add the onion, fry until softened.
Add the bay leaf and peeled tomatoes, roughly crushed.
Add water (fill ½ of the empty tomatoes can, 150 ml circa) and season with salt, pepper and sugar.
Cover and bring to the boil, reduce the heat and simmer uncovered for 45 minutes or until the water is completely evaporated and the sauce is thick.
Cook the pasta in boiling salted water following the instructions on the pasta pack.
Drain the pasta thoroughly, tip into the tomato sauce and gently mix so all pasta is covered in sauce. Serve with your preferred grated Parmesan cheese sprinkled on top.
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