Name: Pappardelle with Jammy Onion Ragu
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Italian
Ingredients: 7 Tablespoon butter; 2 1/2 pounds yellow onions, halved lengthwise and thinly sliced (about 8 cups); 3/4 teaspoon salt; 4 cloves garlic, minced; 3 Tablespoons tomato paste; 1/3 cup dry white wine; 3 cups low-sodium chicken broth or vegetable broth; 2 bay leaves; 1 teaspoon chopped fresh thyme, plus more for garnish; 1/4 teaspoons crushed red pepper; 1/8 teaspoon ground cloves; 2 Tablespoons finely chopped oil-packed sun-dried tomatoes; 2 teaspoons balsamic vinegar; 1/4 teaspoon black pepper; 16 ounces dried pappardelle or tagliatelle pasta; Shaved Parmesan cheese, for serving

Pappardelle with Jammy Onion Ragu

Tuscan pappardelle is a wide, egg-enriched wheat pasta usually served under a blanket of thick, rich sauce (like this caramelized onion ragù).

1 hr 5 min total 15 min prep 50 min cook 6 530 cal

Instructions

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1 Melt 5 tablespoons butter in a very large, deep, heavy-bottomed skillet or an 8-quart Dutch oven over medium heat. Add onions and 1/4 teaspoon salt. Toss to coat in butter. Cook, covered, stirring occasionally, until onions are tender, about 15 minutes. Increase heat to high. Cook, stirring constantly, until onions start to brown, 3 to 5 minutes.
2 Reduce heat to medium and add garlic; cook, stirring, until fragrant, about 1 minute. Add tomato paste. Cook, stirring constantly, until mixture begins to darken, 1 to 2 minutes. Add wine to skillet, then use a wooden spoon or spatula to scrape up any browned bits from bottom of pot. Simmer for 2 minutes.
3 Add broth, bay leaves, thyme, crushed red pepper, and cloves. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until liquid is reduced and onions are jammy, with just a bit of liquid at the edges of skillet, about 25 minutes.
4 While sauce simmers, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Remove sauce from heat.
5 Remove and discard bay leaves. Stir in sun-dried tomatoes, vinegar, black pepper, and remaining 2 tabelspoons butter and 1/2 teaspoon salt. Stir cooked pasta into warm sauce, adding reserved pasta cooking water a little at a time until sauce is desired thickness. Serve with Parmesan cheese and garnish with thyme.