Onion Sauce #3

3 sweet onions, peeled and vertically sliced
2 tbsp olive oil
3 tbsp butter
1/3 cup grated parmesiano reggiano cheese
1 tsp salt
pepper to taste

This sauce is best over medium tube types of noodles (rigatoni, ziti, etc.) or string types, both hollow and solid (cappelini, spaghetti, etc.). I used ziti.

This is from memory, but I don't think I'm forgetting anything. Cook the onions until translucent over low heat in the olive oil, salting during cooking (which prevents them from browning, did ya know that?). Toss the cooked pasta with the butter (I used less than the 3 tbsp called for, just enough to make the noodles buttery), then toss again with the parmesan and black pepper, and finally toss a third time with the cooked onions. Serve immediately.

-Charles A. Bellissino, The Encyclopedia of Sauces for your Pasta