Ingredients
-12 oz rigatoni (or short pasta)
-2 tbsp butter
-3 large yellow onions, thinly sliced
-4 cloves garlic, minced
-2 tsp fresh thyme
-¼ cup dry white wine
-1 tbsp Worcestershire sauce
-2 tsp kosher salt
-3 cups low-sodium beef stock
-1 cup water
-1 jar Yo Mama’s Alfredo Sauce
-1 cup shredded Gruyère
Instructions
Melt butter in a Dutch oven over medium heat.
Add onions; cook 25–30 minutes until deeply caramelized.
Stir in garlic and thyme; cook until fragrant.
Add wine; simmer briefly. Stir in Worcestershire, salt, and pepper.
Add stock, water, and pasta. Bring to a boil, then simmer 8–10 minutes, stirring often, until pasta is al dente and liquid reduces.
Remove from heat; stir in Alfredo and Gruyère until melted and creamy.
Serve warm, topped with extra Gruyère or thyme.