Start by thinly slicing three large Spanish onions. Place 2 tbsp of butter into a Dutch oven or large pot and melt on medium heat. Once melted, add in your onions and slowly sauté until they start to caramelise, about 25-30 minutes.
Once the onions have caramelised, add in 1 tbsp of butter and 1 cup of halved cherry tomatoes and cook down until soft. Season with 1 tsp of salt and pepper.
Add your beef stock and water to the onion and tomatoes, mix well, and bring to a boil.
Once boiling, add in 500g or 1 bag of rigatoni noodles. Let that bubble away until the noodles are al dente, about 10 minutes.
While the pasta is cooking, finely dice 2 slices of white bread. Heat a frying pan over medium-high heat. Add in 1 tbsp of olive oil. Once heated, add in your hand-chopped bread crumbs and toast until golden brown, 4-5 minutes. Make sure to stir often. Once toasted, remove from the pan and place on a plate lined with paper towel. Set aside.
Once your pasta is cooked, add in ½ cup of cream and stir. Season with black pepper, salt, and freshly grated Parmesan (about ¼ cup). Let your sauce reduce slightly on medium heat.
Serve with lots of bread crumbs, black pepper, freshly grated Parmesan cheese, and fresh parsley.
