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

1. 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.

2. Cook pasta. Drain, saving ½ cup of the pasta water. Place pasta in a bowl and toss with the oil, parsley and salt.

3. 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.

4. Serve at once with grated Reggiano Parmesan cheese.

Photo and recipe: National Onion Association