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Bigoli in salsa (caramelised onion and anchovy pasta)

Name: Bigoli in salsa (caramelised onion and anchovy pasta)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 2
Cuisine: Italian recipes
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

By: Joseph Denison Carey

Published: 27 Aug 24
Updated: 29 Aug 24

Bigoli in salsa (caramelised onion and anchovy pasta)

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.

Easy
September 2024

Test kitchen approved

Serves 2
Hands-on time 15 min. Simmering time 35 min

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.

Nutrition: Per serving

Calories: 532kcals
Fat: 18g (10g saturated)
Protein: 19g
Carbohydrates: 69g (15g sugars)
Fibre: 7.7g
Salt: 1.8g

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Before you start

Bigoli is a Venetian pasta that’s essentially very thick spaghetti. It’s available from Italian delis and online, but you could also use spaghetti or bucatini. It’s worth picking up if you find it, however, as the thick noodle-like strands have a great texture.

Before you start

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

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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.