Pasta with Pecorino and White Wine-Onion Sauce

• 份量: 6 servings
• 总时间: 40 minutes

配料

1/3 cup extra-virgin olive oil

1 pound yellow or white onions, halved and sliced about ⅛ inch thick

Kosher salt and ground black pepper

1/4 cup dry white wine

1/2 teaspoon dried oregano

1/4-1/2 teaspoon red pepper flakes

1 pound penne

2 ounces pecorino Romano cheese, finely grated (1 cup), plus more to serve

1 tablespoon grated lemon zest

2 tablespoons finely chopped fresh flat-leaf parsley

步骤

In a 12-inch skillet over medium, combine the oil, onions and ¼ teaspoon salt. Cook, stirring occasionally, until the onions soften and begin to brown, 15 to 18 minutes. Add the wine and cook, stirring, until reduced by about half, about 1 minute. Stir in ½ teaspoon black pepper, the oregano and pepper flakes. Set aside off the heat.

While the onions cook, in a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook until just shy of al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot. Stir in the onion mixture and ½ cup of the reserved pasta water.

Add the cheese and cook over medium, vigorously stirring and tossing, until the sauce clings to the pasta, 1 to 2 minutes. If needed, toss in additional pasta water 1 tablespoon at a time to adjust the consistency. Stir in the lemon zest and parsley, then taste and season with salt and black pepper. Serve sprinkled with additional cheese.