Umido di cipolla (pasta with onions and tomato)

Pasta and macaroni Italian cuisine

The richness and depth of this slow-cooked sauce -- consisting of a lot of onions and a little tomato purée -- make it the perfect preliminary to roasted or grilled meat. My guests always purr. But it’s also great just to pull out of the freezer and heat when you need comforting. (The parsley in the picture is a slight variation; you could use sautéed mushrooms if you like.) <br />From "Sauces & Shapes: Pasta the Italian Way" by Oretta Zanini De Vita and Maureen B. Fant (W. W. Norton, 2013), p. 133.