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Ingredients
- 2 medium onions, halved and thinly sliced
- 5 tbsp. unsalted butter
- ¼ cup extra virgin olive oil
- 3 cloves of garlic chopped
- 2 tbsp. tomato paste
- 28 oz. can whole peeled tomatoes, drained and chopped or blended
- 1 tbsp. sugar
- ½ cup heavy cream
- 2 tbsp. Calabrian chili paste
- ¼ tsp. crushed red pepper flakes
- 1 lb. rigatoni
- Grated Parmesan Cheese
Preparation
- Warm mid-size skillet over medium heat
- Add butter, ½ cup of water and onions
- Bring to a simmer, cover, and reduce heat to low
- Cook for 1 hour or more until onions are tender stirring occasionally
- Season with salt and set aside
- In large sauce pot or skillet warm olive oil over medium heat
- Add garlic, sauté briefly, add tomato paste, tomatoes, and sugar
- Stir to combine and simmer for 15 minutes
- Bring large pot of water to boil add salt and pasta, cook until al dente
- Drain, save one cup pasta water
- Add onion mixture to sauce and combine
- Whisk in cream, chili paste and chili flakes
- Add pasta to sauce, combine and cook to warm through
- If sauce seems thick, add water a little at a time to thin sauce until glossy
- Serve with grated parmesan
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