Dinner · 30 min · italian

Bigoli in Salsa

This is the kind of Italian dinner you’ll make on repeat — bigoli and yellow onions, 30 minutes, big payoff.

Ingredients

• 1 lb Bigoli
• 1.5 lb Yellow onions
• 8 Anchovy fillets
• 1/2 cup Dry white wine
• 1/3 cup Olive oil
• 1 tsp Black pepper

Steps

1. Slice the onions paper-thin and cook them in olive oil over the lowest heat for 20 minutes, until they melt into a sweet, jammy mass. Patience here is the entire sauce.
2. Mash in the anchovies and cook 5 minutes more, until they dissolve completely into the onions. The sauce should taste deeply savory, not fishy.
3. Deglaze with the wine and simmer 3 minutes. The sauce will be soft, golden, and glossy.
4. Boil the bigoli — thick, rough spaghetti — until al dente in well-salted water.
5. Toss the pasta through the onion sauce with a ladle of pasta water, cooking 1 minute so the thick strands drink it up.
6. Serve with cracked black pepper and no cheese — the Venetian rule for this dish.

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