Collezione Bucatini with Charred Vidalia Onion Sauce

Barilla Collezione Bucatini Pasta

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Barilla Collezione Bucatini

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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
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  • Bring a large pot of water to a boil.
  • Meanwhile, in a skillet, char the onions until they are slightly brown.
  • Remove onions from the skillet and place into a blender with vegetable broth, mint, cheese, salt and pepper. Blend until smooth. Set aside.
  • 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.
  • Cook the pasta according to package directions. Drain and combine with the mushrooms and onion sauce.
  • Garnish with pine nuts, cheese and mint.
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