Penne with golden onion sauce

    40 mins

    Onion-family vegetables offer cancer-fighting compounds and antioxidant flavonoids; they also seem to help lower blood pressure and levels of cholesterol.

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    Serves: 4 

    • 2 teaspoons vegetable oil
    • 750g yellow onions, finely sliced
    • 3 cloves garlic, crushed
    • 1 teaspoon sugar
    • Salt
    • 375g penne
    • 2 tablespoons Marsala or water
    • 160ml (3/4 cup) vegetable or chicken stock
    • 2 teaspoons unsalted butter
    • Chopped parsley

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a large nonstick frying pan over moderate heat. Add the onions and garlic and sprinkle with the sugar and a pinch of salt. Cover and cook, stirring frequently, for 20 minutes or until the onion is very soft.
    2. Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain the pasta, reserving 160ml of the cooking liquid, and transfer to a large serving bowl.
    3. Stir the Marsala into the onions and cook for 1 minute or until evaporated. Add the stock and the reserved cooking liquid, and cook, stirring frequently, for 5 minutes or until the liquid is reduced by half.
    4. Add the onions, butter and parsley to the hot pasta, tossing well to combine.

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