Creamy Onion and Balsamic Farfalle

Instructions

1. 1

   Preheat the oven to 200°C/400°F conventional. Peel the onions, then weigh out 300 g of each color and slice them about 2 mm thick. Use a 30 × 20 × 6 cm ovenproof baking dish and a 5-litre saucepan.

2. 2

   Put the onions in the baking dish with the crème fraîche, olive oil, paprika, chili flakes, Italian herb seasoning, black pepper, 0.5 tsp salt and 60 ml water. Mix thoroughly and cover the dish tightly with foil.

3. 3

   Bake for 35 minutes. Carefully remove the foil, keeping clear of the steam, and stir. Bake uncovered for another 10–15 minutes, until the onion slices are completely tender and the sauce is bubbling and reaches at least 74°C/165°F in the center.

4. 4

   Meanwhile, when the onions have baked for about 20 minutes, bring the remaining 3000 ml water to a boil in the covered saucepan over high hob heat. Add the remaining 1.5 tsp salt and the dry farfalle. Cook uncovered at a steady boil over medium-high heat for 11–13 minutes, or according to the packet, stirring occasionally until just tender.

5. 5

   Before draining the pasta, measure out 100 ml of its cooking water. Drain the farfalle without rinsing; if the onions need another few minutes, return the pasta to the saucepan and cover briefly off the heat.

6. 6

   Stir the balsamic vinegar and the reserved 100 ml pasta water into the hot onion mixture, keeping the softened onion slices intact. Add the drained farfalle and toss thoroughly until coated. Divide between four bowls and serve immediately.