| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 2 to 3 servings |
Ingredients
- 1/2 pound whole-wheat penne pasta
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon anchovy paste or 4 flat fillets
- 2 large onions, thinly sliced
- 1 bay leaf
- Freshly ground black pepper
- 1/2 cup cream
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
- Heat the extra-virgin olive oil in a large skillet over medium heat. Stir in the anchovy paste and let it melt into the oil. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions until very soft and light caramel in color, about 20 minutes. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 641 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 21 g |
| Cholesterol | 72 mg |
| Sodium | 596 mg |
Reviews
Delicious!
This was extremely tasty. I wasn’t sure what it would taste like. I replaced the cream with fat free half and half. It was still very delicious. The anchovy paste, with the carmelized onions really made a delicous flavor. I served with the chops recipe from this episode. Delicious together. I also served it with roasted brussel sprouts.
it was the best
Truthfully, I didn’t think I would like this but figured I would try it after seeing the episode w/the pork pizziolla. I really liked it! And I don’t even mind that, as usual, I made too much pasta- leftovers!
Absolutely loved this recipe! Easy, quick, and delicious. If you think you don’t like anchovies…think again. Only advice, go easy on the salt. The anchovies have enough for all components. I wouldn’t even salt the pasta water. Just under cook the pasta and let them finish cooking in the onions, anchovies and cream. They will absorb all the salty flavor they need then. Again, spot on recipe!
This recipe is very delicious and easy to prepare. The anchovies (I used paste) give the caramelized onions a wonderful nutty flavor, not at all a fishy one. Like another reviewer, I added Italian sausage to the dish. Extra good! Thanks, Rachael!
This is a great dish. Tasty and easy. Don’t listen to the guy that commented before me. He or she obviously isn’t the brightest crown in the box. “Way to much onion flavor.” Its called caramelized onion penne. What did you think it would taste like? Also if you wanted more sauce you should have doubled every thing thats in the sauce. not just added more cream. You could have even have taken out one of the onions and your problem would have been solved. Now while I have no problem with people changing recipes I do however have a problem with someone taking another persons recipe, messing it up or changing it and then giving it a bad rating because they can’t cook. The only thing that deserves a minus ten star is you.
Way to much Onion flavor, not enough sauce for the large amount of onion.
I even tried to double the cream in order to save.. Fast Food Joint here I c ome.
I wished there was a Minus – 10 star
I even tried to double the cream in order to save.. Fast Food Joint here I c ome.
I wished there was a Minus – 10 star
Excellent recipe!!! I’d also added to it, because I had it handy, some spicy italian sausage crumbles and I used a 3-cheese mix, parm-regg-asiago….EVERYONE loved it!
My family never had pasta with onions…but they were open-minded and liked it. Anchovies are basically non-detectable.