Penne with Golden Onion Sauce

Penne with Golden Onion Sauce


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Onion-family vegetables offer cancer-fighting compounds and antioxidant flavonoids; they also seem to help lower blood pressure and levels of cholesterol.

Janet Mitchell

Serves: 4 

  • 2 teaspoons vegetable oil
  • 750g brown onions, finely sliced
  • 3 cloves garlic, crushed
  • 1 teaspoon sugar
  • Salt
  • 375g penne
  • 2 tablespoons Marsala or water
  • 3/4 cup chicken stock
  • 2 teaspoons unsalted butter
  • 1/4 cup chopped parsley

Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Heat the oil in a large nonstick frying pan over moderate heat. Add the onions and garlic and sprinkle with the sugar and a pinch of salt. Cover and cook, stirring frequently, for 20 minutes or until the onion is very soft.
  2. Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain the pasta, reserving 3/4 cup of the cooking liquid, and transfer to a large serving bowl.
  3. Stir the Marsala into the onions and cook for 1 minute or until evaporated. Add the stock and the reserved cooking liquid, and cook, stirring frequently, for 5 minutes or until the liquid is reduced by half.
  4. Add the onions, butter and parsley to the hot pasta, tossing well to combine.

Did you know?

A study of Dutch men and their intake of flavonoids (antioxidants found in fresh produce, tea and wine) showed that those who consumed the most flavonoids had the lowest heart-disease risk. Onions, apples and tea were the main flavonoid sources in the subjects' diets.

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