Rigatoni Con Le Cipolle (Pasta With Onion) - cooking recipe

Ingredients

3 tablespoons olive oil
3 large Spanish onions, thinly sliced
1 tablespoon tomato puree
4 fluid ounces chicken stock (homemade or made with water and 1/2 stock cube)
12 12 ounces macaroni noodles or 12 ounces penne pasta
1 slice butter
2 ounces parmesan cheese or 2 ounces Mature cheddar cheese, grated
salt & freshly ground black pepper

Preparation

Heat the oil in a heavy frying pan and cook the onions over a very low heat, stirring occasionally, until they are very tender and golden in colour, approx 30 minutes.
Dissolve the tomato puree in the stock; add to the onions and season to taste.
Cook the pasta al dente; drain and pour into a serving dish with the knob of butter.
Stir in the hot onion sauce, toss with the cheese and serve.