Elicoidali with Tropea onions

Method13 steps · about 40 min

1. 1

   Step 1: Peel and finely slice the 400 g Tropea onions. Peel the 1–2 garlic cloves and keep them whole. The source used the sweet white cipollotto type of Tropea onion; other Tropea or red onions are alternatives.

   Uses 400 g Tropea onions (14oz) · 1-2 garlic clove (peeled)

   
2. 2

   Step 2: Bring a pot of water to a boil for the pasta. Add cooking-water salt and return it to the boil.

   Uses Water to boil the pasta · Salt for the pasta cooking water

3. 3

   Step 3: Heat the 3 tablespoons olive oil in a frying pan or skillet and add the whole garlic cloves peeled in step 1.

   Uses 3 tbsp extra virgin olive oil · All 1–2 peeled whole garlic cloves from step 1

4. 4

   Step 4: Once the garlic in step 3 begins to change colour, add all the sliced Tropea onions from step 1.

   Uses The garlic and olive oil from step 3 · All 400 g sliced Tropea onions from step 1

   
5. 5

   Step 5: Cook the onions from step 4 for 3–4 minutes. Add the 200 ml white wine, stir and cover the pan.

   Cook onions 3–4 minutes before adding wine · 4 minUses All onions, garlic and oil from step 4 · 200 ml white wine (about a glass)

6. 6

   Step 6: Cook the covered onions and wine from step 5 for 10–15 minutes, until the onions are soft and well cooked.

   Simmer onions wine · 15 minUses All onions and wine from step 5

   
7. 7

   Step 7: While the onions simmer, cook the 400 g elicoidali in the boiling salted water from step 2 according to its packet until al dente. Finish the onion-sauce steps 8–11 while the pasta cooks, then reserve water and drain promptly in step 12 when the pasta is ready.

   Uses 400 g elicoidali pasta; rigatoni, tortiglioni or other pasta tubes may replace it · Boiling salted water prepared in step 2

8. 8

   Step 8: If the onion sauce from step 6 has lost its liquid and seems dry, spoon in 1–2 tablespoons of hot pasta cooking water from the pasta pot in step 7.

   Uses The cooked onions and wine from step 6 · 1–2 tbsp hot pasta cooking water, only if the onions are dry

9. 9

   Step 9: Season the onion sauce from step 8 with sauce salt and black pepper to taste.

   Uses The onion sauce checked and loosened in step 8 · Salt for the Tropea onion sauce, to taste · black pepper (to taste)

10. 10

    Step 10: Remove and discard the 1–2 garlic cloves from the cooked onion sauce. Add all 4–5 tablespoons grated Pecorino; choose labelled vegetarian hard cheese instead for a vegetarian route.

    Uses The seasoned onion sauce from step 9, with garlic to remove · 4-5 tbsp pecorino cheese (grated (strict vegetarians should use a vegetarian cheese))

    
11. 11

    Step 11: Mix the cheese into the onion sauce from step 10 and turn off the heat.

    Uses All onion sauce and grated cheese from step 10

12. 12

    Step 12: Once the pasta from step 7 is al dente, save some of its cooking water and drain. Add all the drained pasta to the cheese and onion sauce from step 11 and gently mix. If dry, add only a little of the saved water and mix again; the source does not give a total reserved-water amount.

    Uses All al dente pasta cooked in step 7 · Save some of the cooking water from step 7 before draining; use only a little if dry · All finished cheese and onion sauce from step 11

    
13. 13

    Step 13: Serve the mixed pasta and sauce from step 12 with extra grated Pecorino if desired, beyond the 4–5 tablespoons already used in the sauce. Wash and chop the optional handful of parsley or basil and sprinkle over the servings.

    Uses All mixed pasta and sauce from step 12 · Extra grated Pecorino for serving, beyond the measured 4–5 tbsp sauce stock; use labelled vegetarian cheese for a vegetarian route · The optional handful of parsley or basil, washed and chopped for serving · Water for washing optional serving herbs