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 ...

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