This simple but delicious pasta sauce doesn’t require too many ingredients – just a bit of patience!
Melt some butter and oil in a wide pan and add 1.8kg (4 lbs) of sliced brown onions. Season generously with salt and add 1-2 teaspoons of brown sugar and a splash of balsamic vinegar. Cook over medium heat and when the onions begin to brown stir often. Take your time and eventually all of the onions will be soft and well browned. Meanwhile, bring a large pot of water to boil and add some salt. When the onions are nearly ready, cook a packet of good quality spaghetti for one minute less than the recommended cooking time. When the pasta is ready, drain it retaining some of the cooking water. Add the spaghetti to the caramelised onions with plenty of freshly ground black pepper and toss through, adding pasta water as needed to achieve a creamy sauce that sticks to the spaghetti. A little sour cream is also good for extra creaminess and tartness. Serve topped with freshly grated parmesan.
michelle picker cooks 