Red Onion Pasta Recipe
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.
Ingredients
- 3 tablespoons EVOO
- 4 red onions, halved and sliced thin
- 2 bay leaves
- About ¼ cup cubed pancetta or guanciale
- ½ cup Red vermouth
- A few juniper berries
- 2 tablespoons tomato paste or sundried tomato paste
- 1 pound red onion short cut pasta
- Fat handful of parsley, chopped
Directions
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.
