A recipe (with measures) for a sophisticated meatless macaroni dish
Truth be told, I got this one from a magazine. It reads very unfamiliar, but in the making smelled very familiar. The prep is a little fussy but as you read it, you'll see this is pretty unconventional. Anyway, here it is: Bucatini with Red Onions and Romano Cheese.
Slice very thinly 3/4 lb of red onion (about one medium sized). Place into a large dutch oven. Add 2/3 cup each of water, white wine vinegar, and olive oil. Add 1/2 tsp of salt. Turn on the fire and allow this to simmer actively until the onions start to get soft, about 7 minutes. Turn the fire down to low and allow the mixture to slowly cook for 25 minutes. Stir occasionally.
Start a pot of water for 1 lb of bucatini. If you can't find bucatini, use the widest, thickest fettuccini you can find. But really try for the bucatini. This dish is subtle and complex and is one of those dishes where the macaroni shape matters.
Mix 7 oz of a good quality finely grated Pecorino Romano with 3/4 c of cold tap water. Mix with a fork until the cheese forms a sort of paste. Set aside.
Now put 7 or 8 individual anchovy filets on a plate or into a small bowl. Mash them into a past with a fork or the back of a spoon.
When the onions have gone the full 25 minutes, start the macaroni, but do not fully cook it. Mine called for 7 minutes. I put the timer on for 5 minutes.
Add the anchovies to the sauce (onions) and cook them until they dissolve, stirring and mashing them almost constantly. About 2 minutes. When dissolved, add 1/4 cup coarsely chopped flat parsley. Turn off the fire and stir in the parsley.
When the macaroni is cooked to just less than al dente, turn off the fire under it. Turn on the fire under the sauce to medium. Using a pasta fork/scoop, put the pasta into the sauce and stir to combine the onions into it. Add the pasta a forkful at a time, stirring the whole time.
When all the pasta is in, turn off the fire and add the cheese and water. Stir well to combine and melt the cheese. When all is done, the cheese will have melted and coated the macaroni.
Transfer to a serving bowl and top with a generous amount of chopped parsley and serve.
The flavors were all mellow and subtle. Nothing overpowered. It didn't taste strongly of cheese. The anchovies were unnoticeable, unless you leave them out. They add umame much more than a flavor. Kids would probably not like this.
= new reply since forum marked as read
There is a very simple prep for macaroni that uses anchovies, olive oil, parsley and garlic. It is great unless you overdo the anchovies.
Personally, I *love* anchovies and eat them out of the can, but when overused in a dish, even I won't eat it. 
