Tagliatelle with Tropea Onions

4.6
Tagliatelle with Tropea Onions
A simple and tasty first course, characterized by the unique sweetness of Tropea red onions. Perfect for those who love genuine and intense flavors, these tagliatelle combine a few ingredients for a result rich in aroma and Mediterranean tradition
Yield: 2 servings
Total time: 2 h
Preparation time: 10 min
Waiting time: 20 min
Cooking time: 1 h 30 min
Difficulty:
Cost:
Tools: Bowl, Stove, Pan, Pot
Weight per serving: 540 g
Energy: 570 Kcal
Carbohydrates: 89 g
Fats: 8 g
Proteins: 16 g
Rugby: 50 min
Allergens: Eggs, Gluten
Diet: Vegan, Vegetarian, Lactose-free
Pairing: Lambrusco
Occasion: Friends dinner

Ingredients

Portions for 2 servings
2
Egg pasta
200 g
Red onions
600 g
Red wine
250 g
Extravirgin olive oil
q.s.
Salt
q.s.
Sugar
1 pinch

Method

It takes steps in 2 h
1 Tagliatelle with Tropea Onions - step 1
Peel the onions and slice them finely, then soak them in a bowl of cold water for 20 minutes
2 Tagliatelle with Tropea Onions - step 2
Drain the onions well and sauté them in a pan over high heat with plenty of olive oil
3 Tagliatelle with Tropea Onions - step 3
Sauté the onions for about ten minutes, then add the wine, salt, and sugar, and let cook for another ten minutes over medium-low heat
4 Tagliatelle with Tropea Onions - step 4
Cover and let the onions cook for another hour on very low heat
5 Tagliatelle with Tropea Onions - step 5
After the hour of cooking, continue for another 10 minutes over medium heat, removing the lid to let the ragù dry out
6 Tagliatelle with Tropea Onions - step 6
Bring a large pot of salted water to a boil and add the pasta
7 Tagliatelle with Tropea Onions - step 7
Drain the pasta al dente and toss it in the pan with the onion sauce and a little cooking water

Cost

I think this is one of the cheapest dishes I've ever made. Onions are very inexpensive, and each portion surely costs less than two euros

Health

For a pasta dish, it's not particularly heavy. You can easily go for seconds without too much concern
Luca Mingardi
Author Editorial staff - Luca M.
4.6
Rate
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