Thin Spaghetti with Leeks, Shallots and Red Onions

Name: Thin Spaghetti with Leeks, Shallots and Red Onions (Spaghettnii al Sugo di Cipolle Varie)
Total time: 1 h 10 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 2 tablespoons flat leaf Italian parsley, finely chopped; ¼ cup dry white wine; 2 cups red onion(s), sliced thin; 6 tablespoons extra virgin olive oil; 1 pound spaghettini; ⅓ cup Parmigiano-Reggiano, freshly grated; 12 ounces leeks,; Salt; ¼ cup shallots, sliced thin; Freshly ground black pepper

Spaghettnii al Sugo di Cipolle Varie

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Onions make a luscious sauce for pasta and this combination is delicious. Be patient and wait for the onions to cook down until they are almost creamy in consistency.

Ingredients

12 ounces leeks,
6 tablespoons extra virgin olive oil
¼ cu

Europe
Italy
Main course
Vegetarian
Pasta
Mediterranean

Method

Trim the tough green tops of the leeks. Cut off the root and slice in half crosswise. Cut into very thin long strips. Place in a bowl with cold water and swish them around to loosen any dirt
Put the olive oil and shallots in a 12-inch skillet and place over medium heat

Ingredients

Method

Photos