1 large red Spanish onion
500 g (1lb 2 oz)
shell-shaped pasta
1 glass (about 200ml / 7 fl oz
dry white wine
2 - 2.5 litres (4 - 5 pints) fresh,
strong chicken stock
1 tablespoon unsalted butter
2 tablespoons freshly grated
parmigiano cheese | Chop the onion and heat in a bit of butter and olive
oil, until it has softened. Now pour in the pasta and
let it cook for 2 - 3 minutes, stirring well. Add the
glass of wine and let it evaporate.
Add half the stock, bring to the boil and continue to
cook, stirring occasionally. If it gets too dry add more
stock. Pasta should still be al dente when it is ready -
about 8 - 10 minutes. Take off stove, add unsalted
butter and parmigiano and stir well. Serve
immediately. The pasta should be quite moist.
Have more parmigiano on the side at table.
Serves 4 |  |
