Penne Rigate with Cream of Caramelized Onion and Parmigiano

A sumptuous pasta dish featuring penne rigate enveloped in a silky cream of caramelized red onion and Parmigiano Reggiano, garnished with thyme.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.75 oz butter
• 2.5 oz brown sugar
• 12.25 oz red onion julienned, reserve a few slices for garnish
• 1 piece bay leaf
• 3 fl oz apple vinegar
• 5 fl oz white vinegar
• 0 black pepper freshly ground
• 3.25 oz butter
• 2.67 fl oz heavy cream
• 2 oz Parmigiano Reggiano grated
• 11 oz penne rigate
• 0 salt
• 0 thyme leaves

Instructions

1. Melt ¾ oz of the butter with the brown sugar in a pan over medium heat.
2. Add the julienned red onions and the bay leaf, cooking for 5 minutes.
3. Pour in the apple vinegar and white vinegar, season with pepper, and cook until almost completely reduced, about 10 minutes.
4. Add the remaining butter, the heavy cream, and the grated Parmigiano Reggiano, stirring through.
5. Blend the mixture to a cream using an immersion blender.
6. Cook the penne rigate in salted boiling water according to package instructions until al dente. Drain and transfer to the pan with the onion cream, stirring to coat.
7. Garnish with reserved onion slices and a sprinkle of thyme leaves before serving.