Creamy Sun-Dried Tomato Tagliatelle♡

Peel and slice the white onions.

Heat the butter and olive oil in a large frying pan over medium heat. Add the sliced onions, sprinkle over the sugar and add a pinch of salt. Cook gently for around 30 minutes, stirring regularly, until the onions are soft, golden and deeply caramelised.

Add the chopped garlic and stir through the caramelised onions. Add the toasted chilli oil, followed by the tomato purée, stirring well between each addition until everything is combined and fragrant.

Add the chopped sun-dried tomatoes and a splash of water, then pour in the double cream. Stir continuously until everything comes together into a rich, creamy sauce.

Add the lemon juice, balsamic vinegar and a spoonful of oil from the sun-dried tomato jar. Stir well and allow the sauce to gently simmer for a couple of minutes.

Nestle the tagliatelle directly into the sauce. Add enough water to help the pasta cook, along with an extra splash of double cream if needed. Cook until the tagliatelle is tender, stirring regularly and adding a little more water whenever the sauce becomes too thick.

Once the pasta is cooked and the sauce is glossy and creamy, stir through the chopped parsley and drizzle over a little more toasted chilli oil.

Finish with a few extra pieces of sun-dried tomato and a generous amount of freshly grated Parmesan. Toss everything together until the Parmesan melts into the sauce.

Divide the creamy tagliatelle between bowls and serve as it is, or top with my Pan-Seared Salmon for an extra special dinner.