Drunken Pasta with Red Wine and Onions

Method

1. Slice the onions thinly and remove the root.
2. Place the onions in a pan with a knob of butter and a drizzle of olive oil. Add a pinch of salt.
3. Stew the onions slowly over low heat with the lid on, until they release their water and soften.
4. After about 5-10 minutes, add two glasses of red wine (e.g., Primitivo di Manduria). Increase the heat to medium-high.
5. Cook until the onions become red and creamy, stirring occasionally. This takes about 30-45 minutes. If needed, add a pinch of sugar.
6. Meanwhile, bring a large pot of salted water to a boil and cook the penne lisce according to package directions (10-11 minutes).
7. When the pasta is al dente, drain it, reserving some pasta cooking water.
8. Add the drained pasta to the pan with the onions. Toss well.
9. Add a splash of pasta cooking water and a generous grating of Parmigiano Reggiano. Mix until creamy.
10. Finish with a crack of black pepper. Serve immediately.