Carbonne Vodka Pasta with Rigatoni (and no Vodka)

Brown onion, 1, halved and thinly sliced
Unsalted butter, 120g, halved
Salt, pinch
Chilli flakes or Calabrian chilli paste, to taste
Caster sugar, pinch
San Marzano Tomatoes, 2 x 400g cans, hand pressed and bitter cores removed
Rigatoni, 500g
Extra Virgin Olive Oil, 100ml, this seems like a lot but it is needed for taste and it emulsifies
Pouring cream, 40 - 60ml
Parmesan cheese

Melt 60g butter in a frying pan.

Add onion to the pan, stir to coat the onion with the butter. Add a pinch of salt.

Add 100ml water to the pan and saute over medium heat for 30 minutes. Soften the onions, while stirring occasionally. You don’t want the onion to caramelise or colour. They should become translucent. Put aside until needed.

Meanwhile, add the oil to a large frying pan.

Add the tomato, a pinch of salt and sugar.

Stir constantly over medium - medium high heat until the tomato and oil creates an emulsion.

Meanwhile boil the pasta in salted water until al dente. Keep some of the pasta water to thin out the sauce.

Add the remaining 60g butter to the onions, heat to melt the butter.

Add the pasta and tomatoes to the pasta. Stir to combine.

Serve with finely grated parmesan cheese.