🇮🇹 Italy · Food
Bigoli in Salsa (Bigoli with Anchovy and Onion Sauce)
By eatmundo · July 7, 2026
A quintessential Venetian pasta dish, Bigoli in Salsa features thick whole-wheat bigoli pasta tossed in a rich, savory sauce of slowly cooked onions and dissolved anchovies. Simple yet deeply flavorful, it's a true taste of traditional Venetian cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
If using salted anchovies, rinse 80g thoroughly under cold running water, pat dry, and debone if necessary. For anchovy fillets in oil, simply drain them. Set aside.
- 2
Peel and very finely slice 2 large onions. Aim for paper-thin slices, as they will need to dissolve almost completely into the sauce.
- 3
In a large, deep skillet or pot, heat 4 tablespoons of olive oil over low to medium-low heat. Add the finely sliced onions and a pinch of salt. Cook gently for 20-25 minutes, stirring occasionally, until the onions are incredibly soft, translucent, and slightly caramelized but not browned. Patience is key here for the onions to develop their sweetness.
- 4
Add the prepared anchovy fillets to the softened onions. Stir constantly with a wooden spoon, gently mashing the anchovies against the bottom of the pan. They should dissolve into a paste within 5-7 minutes, creating a pungent and savory base for the sauce.
- 5
Pour in 100ml of dry white wine. Increase the heat slightly and cook for 3-5 minutes, allowing the alcohol to evaporate and the wine to reduce, intensifying the flavors of the sauce. The sauce should be quite thick.
- 6
Bring a large pot of salted water to a rolling boil. Add 400g of bigoli pasta and cook according to package directions until al dente. Bigoli are thick, so they usually take 10-12 minutes.
- 7
Before draining, reserve about 1 cup (240ml) of the pasta cooking water. Drain the bigoli and immediately transfer them to the skillet with the anchovy and onion sauce.
- 8
Toss the pasta vigorously with the sauce, adding a few tablespoons of the reserved pasta water as needed to create a creamy emulsion that coats every strand. Continue tossing for 1-2 minutes until everything is well combined and glossy. Serve immediately with a generous grind of fresh black pepper and 2 tablespoons of freshly chopped parsley.
Frequently Asked Questions
What if I can't find bigoli pasta?+
While bigoli is traditional, you can substitute it with other thick, rough-textured pasta like bucatini or even spaghetti, though the texture won't be identical.
Can I make this dish less salty given the anchovies?+
Yes, be very cautious with added salt; the anchovies are inherently salty. Taste the sauce before adding any additional salt and adjust at the very end.
How do I ensure the onions dissolve properly?+
The key is to slice them very thinly and cook them slowly over low heat for a long time. They should become almost jam-like and translucent before adding anchovies.
Is Bigoli in Salsa served with cheese?+
Traditionally, Bigoli in Salsa is not served with cheese, as it can clash with the strong flavor of anchovies. However, personal preference always applies!
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