THE SWEET CARAMELIZED ONIONS are perfectly balanced by the tangy Pecorino Romano cheese and dry wine. When you tire of the same old cream-or tomato-based pasta dishes, this makes a delicious change of pace.

SERVES 4 TO 6

INGREDIENTS

• 6 cups thinly sliced onions (1½ pounds)
• 2 tablespoons butter, melted
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 pound ziti, penne, or other tubular pasta
• ½ cup dry white wine
• ¼ cup chopped fresh parsley leaves
• 1 teaspoon chopped fresh rosemary leaves
• ½ cup freshly grated Pecorino Romano or Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the onions, butter, and oil. Season with salt and pepper to taste. Toss to mix well. Arrange in a shallow layer in the pan.
3. Roast for about 30 minutes, until the onions are golden and meltingly tender, stirring occasionally for even cooking.
4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain well.
5. When the onions are tender, stir in the wine and return to the oven for another 5 minutes, until the wine is mostly evaporated.
6. Transfer the pasta to a large serving bowl. Add the onions, parsley, rosemary, and cheese and toss well.
7. Taste and adjust the seasonings, being especially generous with the pepper.
8. Serve hot.