Bigoli in salsa is a classic Venetian dish and chef Joseph Denison Carey shares his version with us. The thick spaghetti-like pasta is served with a rich sauce of caramelised onions and anchovies. Simple… yet luxurious.
“I first encountered this dish for staff meal whilst working in a Venetian kitchen in the small town of Oderzo,” says Joseph. “I filled my plate, and since then it’s been one of my favourite pasta dishes, and also the simplest I know how to make.”
Born and raised in north London, Joseph trained as a chef in Italy, spending time at the Michelin-starred Ristorante Gellius before returning to London to work at restaurants including Pidgin. In 2018, he started The Bread+Butter Supper Club with two friends as a way to bring people together. He’s also a regular chef on ITV’s This Morning.
Browse the traditional dishes and top ingredients, wines and cheeses from Veneto with our full guide to the region – including the delicious. team’s favourite foodie experiences.
Ingredients
- 2 tbsp unsalted butter
- 3 onions, finely sliced
- 150g dried bigoli (see Before you start)
- 28g tin anchovy fillets in oil
- 25g parmesan, finely grated, plus extra to serve
Method
- Melt the butter in a saucepan over a low heat, then add the onions. Cook, stirring, until they have completely caramelised (at least 30 minutes). If they start to catch, add a splash of water.
- When the onions are nearly ready, bring a large pan of salted water to the boil. Add the pasta and cook according to the pack instructions. Meanwhile, add the anchovies and their oil to the onions, then continue to cook and stir until the fillets dissolve into the onions. Season with black pepper.
- Drain the pasta, reserving a cup of cooking water, then add to the sauce with the parmesan. Mix well, adding splashes of pasta water to help thicken it. Divide between bowls and finish with more parmesan and black pepper.
Nutrition
- 532kcals Calories
- 18g (10g saturated) Fat
- 19g Protein
- 69g (15g sugars) Carbs
- 7.7g Fibre
- 1.8g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
Don’t bother. This is disgusting. It tastes like fishy onions. We couldn’t eat it.
Oh no! Perhaps the anchovies made it too strong for you? Our head of food Tom says that the key is to really caramelise the onions to tease out their sweetness.
Leave a comment, question or tip