The basis for the sauce for tonight’s dinner were pan drippings from last night’s broiled sausage.
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Tagliatelle con sugo di carne e cippoline
3-4 reserved T. pan drippings
extra-virgin olive oil
red cippolini onions, thinly sliced
pinch of salt
1 T. unsalted butter, cut into bits
cracked black pepper
chopped Italian parsley
grated Parmaggiano-Reggiano cheese
Heat olive oil over medium heat. Add reserved pan drippings. Mix well.
Add onions and saute over medium-low heat or until onions are caramelized, about 15-20 minutes. A pinch of salt will do wonders. Fold in unsalted butter; stir. Check seasoning and remove from heat. Stir in herbs.
Meanwhile, prepare pasta. Drain. Add cooked tagliatelle to saute pan along with 1 T. pasta cooking water. Toss. Serve immediately, passing grated cheese at the table.