Called Bigoli con Salsa in Italian, this savory sauce is perfect with any type of pasta, but works especially well with long, robust pasta such as bucatini.
2 large onions, finely chopped
2 garlic cloves, finely chopped
1/3 cup olive oil
1/2 tsp. brown sugar
12 anchovy fillets in olive oil, finely chopped
1 tbs. butter
tiniest pinch ground cloves
1 tbs. water
1/2 cup whole milk
1 lb. bigoli, bucatini, perciatelli or linguini
1 cup freshly chopped parsley leaves
Heat the oil in a large, heavy-based pan and add the onions and garlic. Cook over a low heat for abut 10 minutes, or until you have a golden mush. Add the brown sugar and let the mixture cook another minute. Add the anchovies and stir until they begin to melt, then stir in the butter and cloves followed by the water. Gradually add the milk. When it has all come together, remove the pan from the heat.
Meanwhile, cook the pasta in an abundant amount of salted water according to the package directions. Remove 1/2 cup of the water and drain.
Tip the pasta into the sauce and add enough of the reserved water to make a sauce. Sprinkle in most of the parsley, then spoon into bowls and sprinkle with the remaining parsley.