Caramelised onion orecchiette with hazelnuts and crispy sage from Ottolenghi Comfort (page 202) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

  • orecchiette pasta
  • onions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute casarecce or conchiglie for orecchiette and walnuts or almonds for hazelnuts.

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Notes about this recipe

  • Eat Your Books

    Can substitute casarecce or conchiglie for orecchiette and walnuts or almonds for hazelnuts.

  • Schooffiecooks on March 25, 2026

    My version of this recipe, didn't have orecchiette or hazelnuts.

  • catmummery on February 22, 2026

    this is so simple, but sooooo delicious. we loved this and the left overs were even better. the onions benefit from the really low and slow cooking; husband usually insists on pasta sauce being tomato based but LOVED this

  • Frogcake on January 12, 2025

    My family loved this recipe! We thought it was well-balanced in terms of flavours. Next time I will toast the hazelnuts to enhance the nuttiness. A very good recipe for a Friday night when everyone arrives home a bit tired and lazy!

  • elk2145 on December 12, 2024

    We liked this but felt like it could have benefited from more flavor overall. Cooking the caramelized onions and the pasta together was really fantastic and a technique we will use again.

  • mandyjo3 on October 22, 2024

    I made this with gluten-free red lentil pasta which I do not think works with the absorption technique (never tried but feels like it would not work well). I simply cooked the pasta separately. It was really delicious!

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