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Bigoli in Salsa: Venetian Pasta Dish

Bigoli in Salsa Veneziano (Venetian Bigoli with Onion and Anchovy Sauce)

A traditional Venetian pasta dish made with thick bigoli noodles tossed in a silky onion and anchovy sauce. Simple ingredients—olive oil, onions, anchovies, and parsley—create rich, deep flavor that clings beautifully to every strand.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: pasta
Cuisine: Italian, Venetian (Northern Italy)
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g bigoli (or spaghettoni / thick spaghetti)
  • 3 medium white onions thinly sliced
  • 6 –8 anchovy fillets oil-packed or salt-packed, rinsed
  • 4 tbsp extra-virgin olive oil
  • 1 –2 tbsp white wine or water to soften onions
  • 2 tbsp chopped fresh parsley
  • Salt to taste (add lightly; anchovies are salty)
  • Freshly ground black pepper to taste

Method
 

Prepare onions:
  1. Heat olive oil in a large frying pan over low heat. Add sliced onions and a pinch of salt. Cook gently for 15–20 minutes, stirring often. Add a splash of water or wine if needed to prevent browning. Onions should turn soft and glossy, not golden.
Melt the anchovies:
  1. Add anchovy fillets to the softened onions. Stir over gentle heat until they completely dissolve, creating a silky, unified sauce.
Cook the pasta:
  1. Bring a large pot of salted water to a boil. Add bigoli and cook until just shy of al dente. Reserve 1 cup of pasta cooking water, then drain.
Combine and emulsify:
  1. Transfer the pasta to the pan with the onion-anchovy sauce. Add a ladle of cooking water and most of the chopped parsley. Toss over medium heat until the sauce clings to the pasta and looks glossy.
Finish and serve:
  1. Taste and adjust seasoning with black pepper (and salt if needed). Serve warm, topped with a drizzle of olive oil and a sprinkle of fresh parsley.

Notes

  • Keep the heat low to avoid browning onions — slow cooking builds sweetness and depth.
  • Use high-quality anchovies like Agostino Recca or Ortiz for the cleanest flavor.
  • If you can’t find bigoli, spaghettoni is the closest match; avoid bucatini.
  • A splash of white wine adds brightness, but let it cook off before adding pasta.
  • Toss pasta vigorously with sauce and cooking water for that signature Venetian sheen.