Bigoli with Onion-Anchovy Sauce

• 1/2 cup extra-virgin olive oil
• 8 tablespoons (1 stick) butter
• 2 large onions, peeled and sliced in 1/4-inch-thick half-moon shapes (about 6 cups)
• 3 plump garlic cloves, peeled and chopped
• 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta water
• 2-ounce can anchovy fillets, drained and finely chopped
• 1 cup hot stock (Poultry Broth, page 8, or chicken, turkey, or vegetable stock)
• Freshly ground black pepper to taste
• 1 recipe (2 pounds) fresh bigoli, page 105
• 1/3 cup chopped fresh Italian parsley
• A heavy-bottomed skillet or saute pan, 14-inch diameter or larger
• A large pot, 10-quart capacity, to cook the bigoli

1. Heat the olive oil and butter in the large skillet over medium heat.
2. When the butter is melted, stir in the onions and garlic, season with 1/2 teaspoon salt, and cover the pan.
3. Let the onions cook slowly, stirring now and then, to release their liquid, soften, and shrink.
4. After 15 to 20 minutes, when the onions are concentrated, golden, and edged with brown, add the chopped anchovies, raise the heat, and cook, stirring, for a couple of minutes, as the anchovies melt in the hot oil.
5. Pour in the stock, bring to a bubbling boil, and cook, stirring, to amalgamate the sauce and thicken it slightly.
6. Season generously with freshly ground black pepper, and adjust salt to taste.
7. Remove from the heat; return to the simmer before you add the bigoli.
8. Cook the bigoli until nearly al dente in 8 quarts of boiling salted water, as detailed in the preceding recipe.
9. Drop the pasta into the simmering onion-anchovy sauce, and toss together for a minute to finish cooking and coat the bigoli.
10. Turn off the heat, toss in the parsley, and serve immediately.

extravirgin olive oil, butter, onions, garlic, salt, anchovy, hot stock, freshly ground black pepper, recipe, fresh italian parsley, skillet, bigoli

Taken from www.epicurious.com/recipes/food/views/bigoli-with-onion-anchovy-sauce-384277 (may not work)