Bigoli with Onion-Anchovy Sauce Recipe

Name: Bigoli with Onion-Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 8 tablespoons (1 stick) butter; 2 large onions, peeled and sliced in 1/4-inch-thick half-moon shapes (about 6 cups); 3 plump garlic cloves, peeled and chopped; 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta water; 2-ounce can anchovy fillets, drained and finely chopped; 1 cup hot stock (Poultry Broth, page 8, or chicken, turkey, or vegetable stock); Freshly ground black pepper to taste; 1 recipe (2 pounds) fresh bigoli, page 105; 1/3 cup chopped fresh Italian parsley; A heavy-bottomed skillet or saute pan, 14-inch diameter or larger; A large pot, 10-quart capacity, to cook the bigoli

Servings: persons

1/2 cup extra-virgin olive oil
8 tablespoons (1 stick) butter
2 large onions, peeled and sliced in 1/4-inch-thick half-moon shapes (about 6 cups)
3 plump garlic cloves, peeled and chopped
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta water
2-ounce can anchovy fillets, drained and finely chopped
1 cup hot stock (Poultry Broth, page 8, or chicken, turkey, or vegetable stock)
Freshly ground black pepper to taste
1 recipe (2 pounds) fresh bigoli, page 105
1/3 cup chopped fresh Italian parsley
A heavy-bottomed skillet or saute pan, 14-inch diameter or larger
A large pot, 10-quart capacity, to cook the bigoli

1
Heat the olive oil and butter in the large skillet over medium heat.
2
When the butter is melted, stir in the onions and garlic, season with 1/2 teaspoon salt, and cover the pan.
3
Let the onions cook slowly, stirring now and then, to release their liquid, soften, and shrink.
4
After 15 to 20 minutes, when the onions are concentrated, golden, and edged with brown, add the chopped anchovies, raise the heat, and cook, stirring, for a couple of minutes, as the anchovies melt in the hot oil.
5
Pour in the stock, bring to a bubbling boil, and cook, stirring, to amalgamate the sauce and thicken it slightly.
6
Season generously with freshly ground black pepper, and adjust salt to taste.
7
Remove from the heat; return to the simmer before you add the bigoli.
8
Cook the bigoli until nearly al dente in 8 quarts of boiling salted water, as detailed in the preceding recipe.
9
Drop the pasta into the simmering onion-anchovy sauce, and toss together for a minute to finish cooking and coat the bigoli.
10
Turn off the heat, toss in the parsley, and serve immediately.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 8 tablespoons (1 stick) butter, 2 large onions, peeled and sliced in 1/4-inch-thick half-moon shapes (about 6 cups), 3 plump garlic cloves, peeled and chopped, and more.

Yes, Bigoli with Onion-Anchovy Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bigoli with Onion-Anchovy Sauce

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