Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Caramelised Onion and Gorgonzola Rigatoni Bake
The onions need a slow half hour with balsamic and sugar to get properly deep. Gorgonzola dotted over the top before the breadcrumbs go under the grill.
Alannah Wiseman
Feeds: 2
45 minutes
Ingredients
- 150g of Northern Pasta Co Rigatoni
-
1 white onion, sliced thinly
-
Few sprigs of fresh thyme, leaves only
-
1 tbsp of balsamic vinegar
-
1 tsp of sugar
-
2 tbsp of tomato puree
-
1/2 beef stock cube, diluted in 100ml of boiling water
-
75ml of double cream
-
30g of grated cheddar
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100g of Gorgonzola, cut into small cubes
-
4 tbsp of white breadcrumbs
Rigatoni
From: £4.95
Method
1
Start by caramelising the onion. Add a large splash of oil to a medium saucepan and add the onion. Place on a low heat and gently cook down for around 15 - 20 minutes, stirring occasionally to make sure it doesn’t burn.
2
Place a large pan of well salted water on to boil for the pasta.
3
After around 20 minutes the onion should be well softened and translucent. Add in the thyme, vinegar and sugar and turn the heat up to medium high. Let the onion fry and bubble away for 3-4 minuets until darkened in colour and sticky looking.
4
Meanwhile, add the diluted stock cube and cream to the caramelised onion and stir together. Turn down to medium and let this bubble away and reduce down whilst you cook the pasta.
5
Preheat the oven to 220C.
6
Add the Rigatoni to the boiling water and cook for 8 minuets until al-dente.
7
Drain the pasta and add to the sauce and stir together. Sprinkle over the cheddar and breadcrumbs and evenly dot the Gorgonzola over the top. Pour into an ovenproof dish and then place into the hot oven for around 7-8 minutes until bubbling and golden on top. Serve immediately.
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