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Penne in salsa di cipolle (Penne with onion sauce)

Penne in salsa di cipolle (Penne with onion sauce)

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving
  • Calories 515 26%

  • Fat 20g 29%

  • Saturates 5.1g 26%

  • Sugars 10g 11%

  • Protein 12.6g 25%

  • Carbs 76g 29%

Of an adult's reference intake


  • 500 g red onions
  • 4 tablespoons olive oil
  • ½ teaspoon Marmite
  • 1 teaspoon plain flour
  • 350 g penne
  • 25 g butter
  • Parmigiano Reggiano cheese

Recipe From

Jamie Magazine

By Anna Del Conte


  1. Peel and very finely slice the onions, then add to a lidded frying pan over a medium-low heat with the oil and a little sea salt.
  2. Turn down the heat to very low and cook for 10 minutes, or until the onions are soft, but not coloured, stirring frequently.
  3. Stir in the Marmite and cook for another 1 to 2 minutes. Add the flour, mixing it in thoroughly, then pour in 100ml of boiling water.
  4. Keep stirring until it’s simmering, then put on the lid and simmer over a very low heat for 30 to 40 minutes, or until reduced, stirring often. Add a few tablespoons of hot water if it becomes too dry, and season to taste.
  5. Cook the penne according to the packet instructions. Drain well, add to the onion sauce and cook for 1 to 2 minutes. Turn off the heat and stir in the butter until melted.
  6. Finely grate over the cheese, then serve.

Watch the video: Penne 4 Ways (October 2020).