Caramelised onion pappardelle
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 tbsp extra-virgin olive oil
- 50g unsalted butter
- 2 red onions, thinly sliced
- 1 clove garlic, sliced
- a pinch dried chilli flakes
- 3 tbsp balsamic vinegar
- 200g pappardelle
- 75g dolcelatte, cubed
- ½ a small bunch flat-leaf parsley, finely chopped
- a small handful walnuts, toasted and roughly chopped
Method
- STEP 1
Put the olive oil, butter, onions and 200ml of water into a deep frying pan and bring to a simmer. Cook over a high heat for 15 minutes, stirring regularly, or until all of the water has evaporated. Turn down the heat, add the garlic and chilli flakes, and gently cook for another 15 minutes or until soft and caramelised. Add the balsamic vinegar and cook for a few minutes.
- STEP 2
Cook the pappardelle in a large pan of salted boiling water following pack instructions or until al dente. Drain the pasta, reserving some of the cooking water. Tip the pasta into the onion mixture with ¾ of the dolcelatte and a splash of the pasta water, and toss well.
- STEP 3
Divide between 2 plates, then sprinkle with the remaining dolcelatte, parsley and walnuts.
