Tagliatelle with onion sauce

Hello everyone, last night I was meeting some friends to see the wonderful Irish writer Colm Toibin as part of the Sydney Writers' Festival and we went for a bite to eat beforehand at the GPO Cheese and Wine Room in the city. It was great! It's a very atmospheric kind of place and the staff were warm and welcoming. The menu was wonderful - I really had trouble choosing. In the end my friend Ann-Maree and I shared a vegetarian dips plate and a plate with three cheeses matched to three half glasses of red wine. It was all so good. I really can't wait to go back there again and again! With some evening sessions at the upcoming Sydney Film Festival there should be more opportunities.

This week's recipe is a very simple and beautiful pasta dish. It comes from one of my favourite writers, Diane Seed, in her book The Top One Hundred Pasta Sauces. I hope you like it too!

Love from Jane xxx

Tagliatelle with onion sauce

Serves four

What you need:

• 500g tagliatelle
• 100g butter
• 500g onions, thinly sliced
• Chicken stock
• 200ml cream
• Sea salt and freshly ground black pepper
• Grated nutmeg
• Parmesan cheese for serving

What you do:

1. Melt the butter and cook the thinly sliced onions in a covered pan over a low heat until they are soft. Do not let them brown.
2. Cover with chicken stock and simmer, with the lid on the pan, for another 25 minutes.
3. Start cooking the pasta following the packet directions.
4. Allow the onion mix to cool a little, then puree it.
5. Stir the cream into the onions, then add the salt, pepper and nutmeg to taste.
6. Drain the pasta and stir through the onion sauce.
7. Serve the pasta and sauce with Parmesan cheese served separately.