Bigoli dressed with a salted-fish and onion sauce; Osteria al Duca lists a related bigoli all'acciuga with raisins and pine nuts in its fixed-price menu.

Italian Wikipedia describes bigoli in salsa as bigoli cooked with onion and salted sardines, and places bigoli themselves in the province of Padua and across the Veneto. Osteria al Duca lists bigoli all'acciuga con uvetta e pinoli among its first courses in a €26 menu with a second course. The same article notes that the roughness left by pressing helps bigoli hold their sauce.

Where to eat Bigoli in salsa in Verona

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Make it at home

Serves 41 hr 15 minEasy

Ingredients

  • 400g bigoli pasta (or thick whole-wheat spaghetti)
  • 600g white onions, very thinly sliced
  • 10 salt-cured anchovy fillets (or anchovies in oil, drained)
  • 100ml olive oil
  • 60ml white wine
  • Salt and freshly cracked black pepper
  • 1 small handful flat-leaf parsley, chopped

Method

  1. Soak the salt-cured anchovies in cold water 10 minutes; drain, rinse, and pat dry. Roughly chop.
  2. Heat the olive oil in a wide heavy pan over low heat. Add the sliced onions and a pinch of salt.
  3. Cook the onions very slowly, stirring often, for 35 to 40 minutes until very soft, jammy and pale gold. Do not let them brown.
  4. Add the chopped anchovies and stir; they will dissolve into the onions within 5 minutes.
  5. Pour in the white wine and reduce 3 minutes.
  6. Cook the bigoli in salted water until al dente. Drain, reserving 100ml pasta water.
  7. Toss the pasta with the sauce in a wide pan over medium heat, adding splashes of pasta water until creamy.
  8. Finish with parsley and cracked pepper. Serve without cheese (traditional).

Editor tip. The 40-minute onion cook is the point; the slower and longer the onions sweat, the sweeter the sauce.

Common allergens: Gluten, Fish.