Rigatoni with creamy caramelized onion sauce

2 large onions cut in thin slices 1 tsp fresh thyme 40 grams Charalambides Christi's Original margarine (+20 g for the end) 250 grams rigatoni (half a packet) 200 ml Charalambides Christi Cream Milk, 35% fat 60 grams parmesan Salt/pepper Pepper / lemon zest Chives

Soften the onions in margarine with salt, pepper and thyme. Cook over low heat and be patient for them to caramelize well.

Cook the pasta in salted boiling water following the instructions on the box, reserving 1 cup of pasta water.

When the onions are ready, add cream and 3-4 tablespoons of water to the pan with them, then add them to the mixer to create the sauce.

Add the sauce to a pan along with 20g of margarine and the pasta. To heat up. Serve with grated parmesan, lemon zest and ground pepper.

Rigatoni with creamy caramelized onion sauce

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Rigatoni with creamy caramelized onion sauce

Servings

Preperation

Cooking

Waiting

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