This Beef Broth and Onion Pasta with Parmesan is a hearty and warming pasta dish that tastes like you have been cooking for hours, but is ready in 20 minutes. The pasta is cooked like a risotto, giving it great depth of flavour and an almost creamy texture. Garnished with plenty of parmesan this is Italian comfort at it’s very best.
Just like a risotto the broth/stock used can can make or break this dish. You want to use either a homemade beef broth or a good quality store bought one. This is not the dish to make with a crumbled stock cube.
The pasta is cooked slowly in the stock, allowing the starch to thicken the juice and create a creamy and rich texture. Just like risotto, this needs love and attention. You slowly add the stock and then stir gently to cook the pasta through. Although it takes effort it isn’t hard work. A bit of monotonous stirring can be very relaxing.
Once the pasta is cooked it is finished with plenty of fresh parmesan and a sprinkling of fresh herbs. Simple yet delicious.
We used a spiral pasta, but any tubular pasta will work. You want to ensure it is a sturdy shape as the constant stirring would break the edges off something like a farfalle or a rotini. If you don’t have a tubular pasta then parpadelle broken into small pieces will work but it is harder to eat.
Side: Whilst this pasta is comforting and rich it is lacking in vegetables so try serving this along side a plate of steamed asparagus or french beans.
Wine: To pull out the sweet onion flavour try pairing this with a fruity red Beaujolais. Or go for a lightly acidic white like a Pinot Gris/Pinot Grigio.
Beef Broth and Onion Pasta with Parmesan
This Beef Broth and Onion Pasta with Parmesan is a hearty and warming pasta dish that tastes like you have been cooking for hours, but is ready in 20 minutes. The pasta is cooked like a risotto, giving it great depth of flavour and an almost creamy texture. Garnished with plenty of parmesan this is Italian comfort at it's very best.
- 2 1/2 cups beef broth
- 2 tablespoons butter
- 1 tsp olive oil
- 1 onion
- 10 oz Pasta (Cavatappi/cellentani/spirali) (280g)
- 1/3 cup freshly grated Parmesan cheese
- fresh parsley
Pour the beef broth into a small pan and bring it to a simmer.
Peel and finely chop the onion.
In a large pan, melt butter and olive oil together over a low heat.
Add the onion to the butter and cook, for about 5 minutes until the onion is soft.
Add the pasta and stir it well so it is coated in the onion butter.
Pour in about 1/2 cup of the beef broth and constantly stir until it has fully absorbed.
Continue stirring and adding the beef broth, 1/2 cup at a time until the pasta is al dente.
If you run out of broth then continue with boiling water.
Remove from heat and season generously with black pepper (you won't need salt)
Serve garnished with parsley and plenty of grated parmesan.