Recipe & photography by Ed Barrow.
Ingredients
- 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
- 150g of Northern Pasta Co Rigatoni
- 30g of grated cheddar
- 100g of Gorgonzola, cut into small cubes
- 4 tbsp of white breadcrumbs
Method
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.
Place a large pan of well salted water on to boil for the pasta.
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.
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.
Preheat the oven to 220C.
Add the Rigatoni to the boiling water and cook for 8 minuets until al-dente.
Drain the pasta and add to the sauce and stir together. 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.
