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Prepare the Onion Soubise: In a small pan, melt 1 tablespoon of unsalted butter over low heat. Add the julienned yellow onion, 1 tablespoon of water, and 1/4 teaspoon of kosher salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are very soft, translucent, and jammy, ensuring they do not brown. Set aside.

Infuse the Olive Oil: In a larger pan or Dutch oven, add 1/4 cup of extra virgin olive oil. Heat over low heat and add the smashed garlic cloves and the packed fresh basil (stems included). Gently infuse the oil for 10-12 minutes, allowing the aromatics to release their flavor without browning. Remove and discard the garlic and basil.

Build the Tomato Compote: Pour the 24 fluid ounces of tomato passata into the infused olive oil. Add 1 teaspoon of granulated sugar. Stir vigorously with a wooden utensil to emulsify the oil into the tomato, creating a smooth and cohesive sauce. Continue cooking over medium-low heat, stirring occasionally, for 15-20 minutes, or until the sauce thickens enough that a line drawn through it with a spoon holds its shape.

Assemble the Sauce: Add the prepared onion soubise to the thickened tomato sauce. Stir in 1 tablespoon of Calabrian chili paste (or more/less to your preference for spice). Add the 2 tablespoons of cold unsalted butter pats. Pour in 1/2 cup of heavy cream. Stir all ingredients together until well combined and the sauce is creamy and smooth. Keep warm over very low heat.

Cook the Pasta: While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the 1 pound of lumache pasta and cook according to package directions until al dente.

Combine and Serve: Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the pan with the sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Serve hot, garnished generously with freshly grated Parmesan cheese.


Prepare the Onion Soubise: In a small pan, melt 1 tablespoon of unsalted butter over low heat. Add the julienned yellow onion, 1 tablespoon of water, and 1/4 teaspoon of kosher salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are very soft, translucent, and jammy, ensuring they do not brown. Set aside.

Infuse the Olive Oil: In a larger pan or Dutch oven, add 1/4 cup of extra virgin olive oil. Heat over low heat and add the smashed garlic cloves and the packed fresh basil (stems included). Gently infuse the oil for 10-12 minutes, allowing the aromatics to release their flavor without browning. Remove and discard the garlic and basil.

Build the Tomato Compote: Pour the 24 fluid ounces of tomato passata into the infused olive oil. Add 1 teaspoon of granulated sugar. Stir vigorously with a wooden utensil to emulsify the oil into the tomato, creating a smooth and cohesive sauce. Continue cooking over medium-low heat, stirring occasionally, for 15-20 minutes, or until the sauce thickens enough that a line drawn through it with a spoon holds its shape.

Assemble the Sauce: Add the prepared onion soubise to the thickened tomato sauce. Stir in 1 tablespoon of Calabrian chili paste (or more/less to your preference for spice). Add the 2 tablespoons of cold unsalted butter pats. Pour in 1/2 cup of heavy cream. Stir all ingredients together until well combined and the sauce is creamy and smooth. Keep warm over very low heat.

Cook the Pasta: While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the 1 pound of lumache pasta and cook according to package directions until al dente.

Combine and Serve: Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the pan with the sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Serve hot, garnished generously with freshly grated Parmesan cheese.
