BIGOLI IN SALSA | ricetta della nonna Gabriella

Heat the olive oil in a large skillet over medium heat.

Add the sliced onions and sauté until they are soft and translucent, about 10 minutes.

Add the anchovies to the skillet and cook until they dissolve into the onions, stirring frequently.

Pour in the white wine and let it simmer for about 5 minutes until slightly reduced.

Season the mixture with salt and black pepper, adjusting to taste.

Meanwhile, cook the bigoli pasta in a large pot of salted boiling water according to package instructions until al dente.

Reserve 1 cup of pasta cooking water, then drain the pasta.

Add the drained bigoli to the skillet with the onion and anchovy mixture.

Toss everything together, adding reserved pasta water as needed to create a sauce.

Stir in the chopped parsley just before serving.

Equipment Needed

Spice Level: