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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.