Entree - Vegetarian - Can be vegan, lactose and gluten free (READ notes at bottom)
Thanks to our FB friend Elisa for the recipe that I just slightly changed (original version noted at bottom)!
1 lb Italian rigatoni (or other pasta)
2 cups red dry wine
1/2 onion, roughly chopped
3 tbsp Italian extra virgin olive oil
4 tbsp Italian grated Parmigiano Reggiano or Grana Padano
Italian sea salt
Bring a large pot of water to a boil.
In the meantime, warm up olive oil in a non-stick skillet over medium-high heat and sautee onion until golden, then add wine and let it cook until it thickens.
When water boils, add salt and pasta, stir constantly for about one minute and cook until al dente (stirring occasionally). Drain, reserving some of the water.
Transfer to the skillet with the sauce and toss on medium-high heat for about 2 minutes until well combined (if the sauce is too thick, add a few tbsp of the reserved water).
Serve immediately sprinkled with parmigiano.
This recipe serves 4.
- The original recipe from Elisa called for butter, instead of olive oil, and she blended the sauce in order to have a smoother texture (I love bits of onions)
- Next time I'll try sprinkling some freshly chopped parsley: I have a feeling that it would be good.
- I used Merlot. Remember to use ONLY high quality ingredients and a good wine. You have very little ingredients and they need to be good, if you want to have a good dish.
- The reason why I suggest to stir pasta constantly for the first minute because that's the best way to prevent it from sticking, without adding oil in the water (it would prevent pasta from sticking, but that would happen to sauce, also)
- If the sauce doesn't thicken, add 1/2 tsp of corn starch dissolved in little cold liquid.
- It's vegetarian. Can be vegan and lactose free, if you don't use cheese and gluten free, if you use gluten free pasta.