Bucatini alla cipolla
Instructions
Thinly slice the onions and let them simmer over low heat in a saucepan with oil, making sure they don't stick to the bottom of the pan.
When cooking is completed, add a pinch of thyme, a pinch of hot pepper and season with salt.
Boil the pasta, drain and dress with the sauce and a little oil.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 3 big onions
- 1 pinch of thyme
- Olive oil extra virgin
- Grated parmesan cheese
- Salt
- 1 pinch of chili