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
Directions
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.
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By kta99
on October 21, 2012
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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.
By cicalo
on February 14, 2012
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it was the best
By barskywestislip...
West Islip, 72
on April 21, 2011
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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!
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