Velvety organic cipolle pasta
A bold, creamy onion pasta made with slow-sautéed onions, garlic, chili, white wine, and rosemary, blended into a silky sauce and finished with Parmesan.
What you need
How Maurice does it
- 1
Slice the onions thinly, preferably with a mandoline slicer.
- 2
Heat olive oil in a large pan over medium heat, then add a piece of butter and let it melt.
- 3
Add the sliced onions to the pan and sauté slowly until soft and translucent, adding more butter as needed.
- 4
Stir in the minced garlic, chopped red chili, rosemary sprig, and freshly ground black pepper. Cook until fragrant.
- 5
Add the lemon slices and sprinkle with salt, then stir everything together.
- 6
Pour in the white wine and bouillon, and let the mixture simmer until the onions are very soft and the liquid has mostly evaporated.
- 7
Transfer the cooked onion mixture to a blender and blend until completely smooth and silky.
- 8
Meanwhile, cook the penne pasta in salted boiling water according to package instructions until al dente. Reserve a little pasta water.
- 9
Pour the blended sauce back into the hot pan and stir. Add a splash of pasta water if needed to loosen.
- 10
Add the cooked penne to the sauce and toss well until the pasta is evenly coated.
- 11
Transfer the pasta to a serving bowl, top with extra sauce, and finish with a generous snowfall of freshly grated Parmesan.
- 12
Serve immediately and enjoy.
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