This quick pasta gets its bold flavor from a handful of simple ingredients. Caramelized onions provided complex sweetness. We accented that sweetness by blooming coarsely ground black pepper in butter before stirring it into the onions, and we finished the dish with sharp and savory Pecorino Romano and fresh-tasting parsley.
Notes
- We recommend preparing this dish with a pasta shape with nooks and crannies that will hold on to the sauce, such as campanelle or cavatappi.
- Shred the cheese using the large holes of a box grater.
- Napa Valley Naturals Organic White Wine Vinegar is our taste test winner.
Useful user suggestions:
- Balance the sweetness with more vinegar.
- Try balsamic vinegar instead of white wine vinegar.
- Add pancetta, gorgonzola, sauteed mushrooms, or roasted cauliflower.
- Prepared caramelized onions
Ingredients
- 1 pound pasta
- salt
- coarsely ground pepper
- 1 tablespoon unsalted butter
- 2 cups prepared caramelized onions
- 1½ ounces shredded Pecorino Romano cheese - ¾ cup, plus extra for serving
- ¼ cup chopped fresh parsley
- 1 tablespoon white wine vinegar
Instructions
Cook the pasta:
- Bring 4 quarts of water to a boil in a large pot.
- Add pasta and 1 tablespoon of salt and cook, stirring occasionally, until al dente.
- Reserve 1½ cups of the pasta cooking water, then drain the pasta and return it to the pot.
Bloom the pepper:
- While the pasta cooks, melt the butter in a 10-inch skillet over medium heat.
- Add 1 tablespoon of pepper and cook until fragrant, about 1 minute.
- Add the onions and 1/2 teaspoon of salt and cook, stirring occasionally, until the onions are warmed through, about 4 minutes.
Finish and serve:
- Add the Pecorino, parsley, vinegar, onions, and 1 cup of the reserved cooking water to the pasta and stir to combine.
- Season with salt and pepper to taste.
- Adjust the consistency of the sauced pasta with the remaining reserved cooking water as needed.
- Serve, passing extra Pecorino separately.