FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Spaghetti with onions
Spaghetti with onions
Italian
Main
45 mins
Pasta
Easy
Serves
4

Venetian simplicity at its finest with this light but flavoursome pasta dish from Russell Norman's Polpo

Recipe courtesy of
Ingredients
  • 6 large white onions
  • 2 tbsp extra-virgin olive oil
  • 200ml chicken stock
  • Flaky sea salt and black pepper
  • 350g dried spaghetti
  • 1 large knob butter
  • 1 handful flat-leaf parsley leaves, chopped
  • 100g grated parmesan
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. Peel the onions and, using a very sharp knife, slice into 5mm-thick rings. Heat the oil in a large frying pan on a medium-low heat, add the onions and slowly saute for 12-15 minutes, stirring frequently so they don’t burn: they should take on a glossy, translucent appearance with a hint of golden-brown here and there.
  2. Add the stock and cook for 10 minutes more: if the stock bubbles too fiercely, reduce the heat.
  3. Meanwhile, bring a large pan of salted water to a boil and cook the spaghetti according to the packet instructions. When al dente, drain the pasta and add it to the frying pan. Mix well over a gentle heat, adding the butter, a generous pinch of salt and pepper, the parsley and most of the parmesan.
  4. Take off the heat, mix again, and serve on warm plates with the remaining parmesan scattered on top.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Norma
Gazpacho with Spiced Crab Toasts
Italian
Starter
Over 2 hours
Vegetables/vegetarian
Easy
Norma
Smoky Charcoal-grilled Beef Rump with Cooked Grape Must and Thyme
Italian
Main
Over 2 hours
Beef
Easy
Norma
Burrata on Sourdough with Crushed Coriander, Fennel Seeds and Burnt Orange
Italian
Starter
30 mins
Cheese
Easy