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1
Chop 6 onions.
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2
In a large skillet, melt 1 tablespoon unsalted butter in 2 tablespoons olive oil.
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3
Add the onions, 1 teaspoon salt and 1 teaspoon sugar and cook over moderate heat, stirring frequently, until the onions are well browned, 20 to 30 minutes.
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4
Transfer the onions to a bowl.
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5
Meanwhile, stem 2 pounds of Portobello mushrooms.
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6
Halve the caps and slice them crosswise 1/4 inch thick.
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7
In the same skillet, melt 1 tablespoon unsalted butter in 1 tablespoon olive oil.
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8
Add the mushrooms and 1/2 teaspoon salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes.
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9
Add the reserved onions and 6 tablespoons chopped fresh flat-leaf parsley.
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10
Season with salt and pepper.
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11
In a large pot of boiling salted water, cook 1 1/2 pounds of ziti until al dente, about 13 minutes; reserve 1 1/2 cups of the pasta water and drain the ziti.
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12
In a large bowl, toss the ziti with 1 cup of the reserved pasta water, the mushroom mixture, 8 ounces crumbled soft goat cheese, 3 tablespoons freshly grated Parmesan and 1 tablespoon olive oil.
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13
If the pasta seems dry, add more of the pasta water.
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14
Serve immediately, passing additional grated Parmesan at the table.
