Rigatoni Al Forno (Baked Rigatoni) With Roasted Asparagus And On

• 3 tablespoons olive oil
• 3 cups chopped onions, in large chunks
• 3/4 lb rigatoni pasta (or similar tube-shaped pasta)
• 1 lb asparagus, cut into 2 inch pieces
• 1/2 teaspoon salt
• 4 tablespoons balsamic vinegar
• fresh ground black pepper
• 1/3 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• extra balsamic vinegar, for passing

1. Preheat oven to 375u0b0; put a large pot of water on to boil.
2. Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
3. Add pasta to boiling water.
4. After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
5. Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
6. Bake until bread crumbs are brown and crisp, 10-15 minutes.
7. Serve hot with a cruet of balsamic vinegar.

olive oil, onions, rigatoni pasta, salt, balsamic vinegar, fresh ground black pepper, parmesan cheese, breadcrumbs, extra balsamic vinegar

Taken from www.food.com/recipe/rigatoni-al-forno-baked-rigatoni-with-roasted-asparagus-and-on-71850 (may not work)