Name: Pasta with Caramelized Onions, Pecorino Romano, and Black Pepper
Total time: 45 min
Ingredients: 1 pound pasta; Salt and coarsely ground pepper; 1 tablespoon unsalted butter; 2 cups caramelized onions; 1 1/2 ounces shredded Pecorino Romano cheese (3/4 cup), plus extra for serving; 1/4 cup chopped fresh parsley; 1 tablespoon white wine vinegar

Why This Recipe Works

This quick pasta gets its bold flavor from a handful of simple ingredients. Caramelized onions provided complex sweetness. We accented that sweetness by blooming coarsely ground black pepper in butter before stirring it into the onions, and we finished the dish with sharp and savory Pecorino Romano and fresh-tasting parsley.

Before You Begin

We recommend preparing this dish with a pasta shape with nooks and crannies that will hold on to the sauce, such as campanelle or cavatappi. Shred the cheese on the large holes of a box grater. Napa Valley Naturals Organic White Wine Vinegar is our taste test winner.

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot.

While pasta cooks, melt butter in 10-inch skillet over medium heat. Add 1 tablespoon pepper and cook until fragrant, about 1 minute. Add onions and 1/2 teaspoon salt and cook, stirring occasionally, until onions are warmed through, about 4 minutes.

Add Pecorino, parsley, vinegar, onions, and 1 cup reserved cooking water to pasta and stir to combine. Season with salt and pepper to taste. Serve, adjusting consistency with remaining reserved cooking water as needed and passing extra Pecorino separately.