Oniony-herby-garlicky goodness, this recipe is a keeper!
|3 T||olive oil|
|1 lb||sweet onions (sliced in half from stem to root, then sliced lengthwise)|
|5 clv||garlic (minced)|
|1⁄2 lb||leeks (cut into 1/8" rings, rinsed well)|
|1⁄2 lb||red onions (quartered and sliced)|
|1 bn||scallions (trimmed and cut into 2" lengths)|
|salt (to taste)|
|pepper (to taste)|
|4 oz||ricotta salata (coarsley grated)|
|1⁄4 c||flatleaf parsley (finely chopped)|
|1⁄8 c||chives (chopped into 1" lengths)|
Heat the olive oil over medium heat in a large skillet. Add the sweet onions and cook over medium-low heat, stirring occasionally, until translucent. Raise the heat to medium and cook until deep golden and nicely caramelized, stirring often. Place the onions in a bowl and set aside.
Melt the butter in a skillet over medium heat. Add the garlic, leeks, red onion, and scallions and sauté until soft and golden. Add the water and cook until it evaporates. Sprinkle with salt. Turn off the heat and add the sweet onions to the pan.
Bring a large pot of water to boil and cook the rigatoni until al dente. Drain. Heat the pan of onions over medium-high heat and gently fold in the pasta, and sauté for one minute. Transfer to a serving dish and top with the cheese, parsley, and chives. Serve immediately!