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5.0 from 117 votes

Italian Braised Onion Sauce (Il Friggione) with pasta

This rich and tasty vegetarian Italian braised onion sauce has only 2 main ingredients, white onions and tomatoes. It may take a while to make but is definitely worth it! Great with pasta! Perfect as a side dish with meat, on bread and with polenta too!

Prep Time
20 mins
Cook Time
2 hrs
Resting time minimum
2 hrs
Total Time
2 hrs 20 mins
Servings: 4
Calories: 695 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

  • 2.5 kg White onions (5.5 lbs)
  • 200 g peeled tomatoes (7oz) fresh or canned
  • 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
  • ground black pepper to taste
Pasta
  • 400 g garganelli pasta (14oz) or other pasta tube

Instructions

    Cup of Yum
  1. 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)
  2. 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. 
  3. 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.
  4. 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.
  5. 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

  • I used garganelli pasta for this recipe. Garganelli is a traditional egg pasta tube from Bologna, but you can use other pasta tubes or tagliatelle. 
  • Traditionally the onions should cook for 2 hours alone and then 1.5 hours with the tomatoes. I reduced cooking times by cooking the onions alone only until they started to soften as per the Italian recipe I followed.

Nutrition Information

Calories 695kcal (35%) Carbohydrates 136g (45%) Protein 20g (40%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 103mg (4%) Potassium 1230mg (35%) Fiber 14g (56%) Sugar 31g (62%) Vitamin A 71IU (1%) Vitamin C 51mg (57%) Calcium 180mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 695

% 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.