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Pasta is the epitome of real good cheap food. Look for 100% semolina pasta, preferably from Italy.
Chop two medium yellow onions. Cook them in olive oil over medium heat, stirring often, until they begin to brown. This can take quite awhile. When the onions begin to change color, crumble in some rubbed sage (at least a tablespoon), or 10-12 chopped fresh sage leaves. Continue to cook until the onions are light brown.
Bring several quarts of well-salted water to a rolling boil (don't skimp on the water...pasta cooked in too little water gets gummy). Add a pound of penne or other shaped pasta and stir to break up any clumps. Bring to a boil again and cook until done (or, as everyone says, until the pasta reaches the "al dente" stage...unfortunately, nobody really knows what this means...taste the pasta repeatedly while it cooks...when it seems almost done, it is...it keeps cooking after you drain it).
Reserve some of the pasta cooking water (scoop some out of the pot before you drain the pasta), drain (do not rinse!!), and add to onion mixture. Cook everything together for a few minutes, adding some of the pasta cooking water to keep pasta from sticking.
Serve with grated Parmigiano. If you can't afford cheese, substitute bread crumbs that you've toasted in a little olive oil (heat a cast iron or other heavy skillet, pour in a cup or so of crumbs and a tablespoon or so oil, and cook until they start to brown).