Penne alla Cipolla – Penne with Onions recipe

People generally associate tomatoes with pasta, but they’re not absolutely necessary, as this recipe from Emilia Romagna shows.

Ingredients to serve 6:

1 pound (400 g) penne
1 pound (400 g) shredded onions
4/5 cup unsalted butter
2 tablespoons olive oil
A ladle of good beef broth
1 cup dry white wine
Salt & pepper

Preparation instructions:

Heat the butter and oil and sauté the onions; once they have wilted stir in the wine and cook until it evaporates, then add the broth, check seasoning, and simmer until done over a gentle flame. In the meantime, bring pasta water to a boil, salt it, and cook the penne. Drain the pasta, turn it out into a bowl, pour the sauce over it, and serve.