¼ cup diced butter
1 Tbsp. brown sugar
2 medium yellow onions, sliced 3/8" thick
⅔ cup Madeira sweet wine
1 lb. petite rigatoni pasta
2 Tbsps. extra virgin olive oil
2 tsps. chopped parsley
kosher salt, to taste
½ cup pasta water
2 Tbsps. cold butter, diced
4 Tbsps. grated Reggiano Parmesan cheese
In a heavy bottomed skillet, melt butter. Add brown sugar. Add onion slices and cook covered for about 5 minutes. Remove cover and cook an additional 10 minutes to caramelize the onions. Add the Madeira, cover and let simmer for 15 minutes.
Cook pasta. Drain, saving ½ cup of the pasta water. Place pasta in a bowl and toss with the oil, parsley and salt.
Remove cover form onions; increase heat to high. Add the pasta water and butter. Stir for 1 minute to heat through. Add onion sauce to pasta.
Serve at once with grated Reggiano Parmesan cheese.
Photo and recipe: National Onion Association