Bigoli in salsa (caramelised onion and anchovy pasta)
- Published: 27 Aug 24
- Updated: 29 Aug 24
Bigoli in salsa is a classic Venetian dish and chef Joseph Denison Carey shares his version with us. The thick spaghetti-like pasta is served with a rich sauce of caramelised onions and anchovies. Simple… yet luxurious.
“I first encountered this dish for staff meal whilst working in a Venetian kitchen in the small town of Oderzo,” says Joseph. “I filled my plate, and since then it’s been one of my favourite pasta dishes, and also the simplest I know how to make.”
Born and raised in north London, Joseph trained as a chef in Italy, spending time at the Michelin- starred Ristorante Gellius before returning to London to work at restaurants including Pidgin. In 2018, he started The Bread+Butter Supper Club with two friends as a way to bring people together. He’s also a regular chef on ITV’s This Morning.
Browse the traditional dishes and top ingredients, wines and cheeses from Veneto with our full guide to the region – including the delicious. team’s favourite foodie experiences.
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Serves 2 -
Hands-on time 15 min. Simmering time 35 min
Before you start
Bigoli is a Venetian pasta that’s essentially very thick spaghetti. It’s available from Italian delis and online, but you could also use spaghetti or bucatini. It’s worth picking up if you find it, however, as the thick noodle-like strands have a great texture.
Nutrition
- Calories
- 532kcals
- Fat
- 18g (10g saturated)
- Protein
- 19g
- Carbohydrates
- 69g (15g sugars)
- Fibre
- 7.7g
- Salt
- 1.8g