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Kassos Pasta with Yogurt
Penne coated with slow-golden butter-cooked onions and thick sheep's-milk yogurt, loosened with pasta water into a creamy sauce. Sweet from the onions, tart from the yogurt, and finished with plenty of black pepper.
- YieldServes 4 to 6
- Hands-on30 min
- Total34 min
- Difficulty
Ingredients
- 85 gunsalted butter, 6 tablespoons, divided: 4 for the onions, 2 to finish
- 3medium yellow onions, finely chopped, about 3 cups
- 450 gpenne
- 480 gthick strained Greek yogurt, preferably sheep's milk, about 2 cups, drained
- to tastesalt, plus more for the pasta water
- to tastefreshly ground black pepper, generous
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