Italian Braised Onion Sauce (Il Friggione) with pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Resting time minimum
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4
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Calories
695 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Italian Braised Onion Sauce (Il Friggione) with pasta
Description
Italian Braised Onion Sauce (Il Friggione) with pasta showcases a traditional method of cooking onions slowly with salt and sugar to impart a natural sweetness while softening them thoroughly. The addition of fresh or canned peeled tomatoes adds acidity and body, balancing the dish. Cooking the sauce low and slow allows the flavors to concentrate and create a mellow, velvety texture. Garganelli pasta complements the sauce well as its tubular shape captures the soft onion and tomato mixture.
The sauce is started by macerating thinly sliced onions to draw out moisture and enhance sweetness before slow cooking in olive oil or lard. The cooking process takes one and a half to two hours after adding tomatoes, ensuring the sauce thickens completely. Gently reheating the sauce with cooked pasta ensures the flavors meld without breaking the pasta.
This dish is rustic and relies on the quality and slow cooking of its few ingredients, making it fitting for a simple yet flavorful meal. The sauce can be made ahead and reheated with pasta when ready. Garganelli or similar pasta tubes ensure the sauce settles well with every bite.
The recipe notes mention using garganelli as a traditional choice but allow for other tube-shaped pastas or tagliatelle. The cooking times were slightly shortened in this version by softening onions first until tender before adding tomatoes rather than cooking onions alone for two hours as in some traditional methods.
Ingredients
- 2.5 kg onion 5.5 lbs, white
- 200 g tomatoes 7oz) fresh or canned, peeled
- 2 tablespoon extra virgin olive oil (or lard for traditional non-vegetarian version)
- salt for onions, pasta and to taste
- 1 teaspoon sugar for onions
- black pepper to taste, ground
Pasta
- 400 g garganelli pasta (14oz) or other pasta tube
Instructions
- Peel and thinly slice the onions. ( you can use a mandoline slicer for this). Put the onions in a glass or ceramic bowl and add a teaspoon of salt and a teaspoon of sugar. Mix together well and leave to macerate for 2-4 hours. (Mix occasionally)
- Heat the olive oil or lard in a deep heavy pan ( I used my Dutch oven) Add the onions with the liquid they produced and cook until the liquid evaporates and the onions soften.
- Add the tomatoes. Mix everything together well and cook over a low heat for 1.5-2 hours. Stir occasionally to prevent sticking. If necessary add a little water.
- Once the sauce is ready. Put a pot of water onto boil for the pasta. Add salt when the water starts to boil and bring to the boil again. Cook pasta according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain.
- Return the pasta to the pot and add some of the braised onion sauce. (You will probably have more than you need) Mix well over a low heat for a minute or two and serve with grated parmigiano and chopped parsley if required.
Notes
- Garganelli pasta is traditional, but other tube-shaped or tagliatelle pasta can be used.
- Onions are macerated with salt and sugar for several hours before cooking to enhance sweetness.
- Cooking times may be adjusted; onions can be softened first before adding tomatoes to reduce total braising time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 136g | 45% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 103mg | 4% |
| Potassium | 1230mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 31g | 62% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 51mg | 57% |
| Calcium | 180mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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