A delightful pasta dish featuring caramelized onions and a creamy tomato sauce, perfect for a comforting meal.
Peel and thinly slice the onions.
Use a sharp knife to achieve even slices, which will caramelize uniformly.
Heat a frying pan over low heat and add a drizzle of olive oil. Cook the onions, stirring occasionally, until they are golden and caramelized, about 30 minutes.
Patience is key; low and slow cooking brings out the natural sweetness of the onions.
Stir in the tomato puree and cream into the onions. Season with salt and pepper to taste. Simmer for 5 minutes.
Adjust the seasoning gradually, tasting as you go to achieve the perfect balance.
Cook the rigatoni in a large pot of salted boiling water until al dente. Drain and return to the pot.
Reserve a cup of pasta water before draining to adjust the sauce consistency if needed.
Add the butter to the pasta and toss to coat.
The butter adds a silky texture to the pasta and prevents it from sticking.
Combine the pasta with the sauce and toss to coat evenly.
Mix thoroughly to ensure every piece of pasta is coated with the flavorful sauce.
Serve the pasta in a dish and sprinkle with grated Parmesan cheese.
Serve immediately for the best taste and texture.
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