Rigatoni Al Forno (Baked Rigatoni) With Roasted Asparagus And On - cooking recipe

Ingredients

3 tablespoons olive oil
3 cups chopped onions, in large chunks
3/4 lb rigatoni pasta (or similar tube-shaped pasta)
1 lb asparagus, cut into 2 inch pieces
1/2 teaspoon salt
4 tablespoons balsamic vinegar
fresh ground black pepper
1/3 cup grated parmesan cheese
1/2 cup breadcrumbs
extra balsamic vinegar, for passing

Preparation

Preheat oven to 375\u00b0; put a large pot of water on to boil.
Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
Add pasta to boiling water.
After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
Bake until bread crumbs are brown and crisp, 10-15 minutes.
Serve hot with a cruet of balsamic vinegar.