Collezione Bucatini with Charred Vidalia Onion Sauce

  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • 1 box Collezione Bucatini
  • 4 tablespoons extra virgin olive oil
  • 2 Vidalia onions, diced
  • ½ pound oyster mushrooms, sliced thin
  • ½ cup white wine
  • ½ cup vegetable broth
  • ½ cup fresh mint plus more for garnish 
  • 2 tablespoons pine nuts, toasted
  • ½ cup Parmigiano-Reggiano grated cheese, plus more for garnish
  • Salt and pepper to  taste


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Meanwhile, in a skillet, char the onions until they are slightly brown.
  3. 3
    Remove onions from the skillet and place into a blender with vegetable broth, mint, cheese, salt and pepper. Blend until smooth. Set aside.
  4. 4
    In the same skillet, heat the olive oil and cook the mushrooms over medium-high heat. Season with salt and pepper then deglaze the pan with white wine.
  5. 5
    Cook the pasta according to package directions. Drain and combine with the mushrooms and onion sauce.
  6. 6
    Garnish with pine nuts, cheese and mint.

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