My sister Maria loves all things onions, especially onion soup—if it has onions, Maria is all in. Her love for onions inspired this pasta dish. The red vermouth adds a sweet and sour background flavor that perfectly complements all the onions in the pasta. Maria loved it, and I hope you do too.
Recipe featured on Rachael Ray in Tuscany.
Heat up EVOO in a large saute pan and saute onions over medium heat until softened. Add in bay leaves and pancetta and let fat render out of pancetta for a few minutes. Next, add red vermouth and let it absorb. Stir in juniper berries and tomato paste.
Bring a pot of water up to a boil for the pasta. Generously salt the water.
Cook the pasta one minute less than directed and reserve 1 cup of starchy water, drain pasta. Toss together the pasta, sauce and starchy cooking water as needed.
Transfer to a serving platter and garnish with parsley.
