Kim Milan's Bigoli in Salsa
A traditional Venetian pasta made by adding the savory depth of anchovies to sweetly caramelized onions
Ingredients needed 1 servings
Recipe
Cooking tips
- Julienning the onion as thinly as possible shortens the cooking time and gives the sauce a smoother texture.
- Adding a little water at a time while sautéing the onion prevents burning and helps it brown evenly.
- Since the anchovies and salt provide enough seasoning, using plain water instead of pasta water to adjust the consistency makes it easier to control the salt level.
Recommended for
- Those who want to recreate an authentic Italian flavor with just two main ingredients: onion and anchovies.
- Those who enjoy a non-spicy oil-based pasta with deep savory richness.
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