Often called pasta alla cipollara, this scrumptious crimson onion pasta recipe comes from the city of Cannara in Umbria, house to a number of the finest Italian onions. The onions are cooked with guanciale (or pancetta) and wine after which mixed with rigatoni pasta and Pecorino. Straightforward to make and a must-try for onion lovers!
Cannara onions.
Cannara onions are an Umbrian delicacy well-known for his or her distinctive sweetness and digestibility. They’ve been cultivated in Cannara because the 16th century. Acknowledged as a Sluggish Meals Presidium, these onions are available three varieties: crimson, golden, and flat (borrettana).
The onions of Cannara are largely grown by small farmers referred to as ‘cipollari’, typically generations of the identical household! Yearly in September, the inhabitants of Cannara maintain an onion competition ‘la festa della cipolla’.
This can be a week-long competition throughout which you’ll attempt a number of typical onion-based native dishes, together with this crimson onion pasta alla cipollara. The competition apparently attracts over 10,000 guests! On my to-visit listing!
Different Italian crimson onions.
In fact, cannara onions aren’t the one standard number of crimson onions right here in Italy. In all probability much more well-known are Tropea onions from Calabria. I’ve used Tropea onions in quite a few different simple pasta recipes reminiscent of Tropea onions with lardo and elicoidale with Tropea onions and pecorino!
Evidently, you should utilize Tropea onions on this crimson onion rigatoni pasta. Alternatively, different candy crimson onion varieties will work too.
Pasta alla cipollara substances.
Pink Onions: As talked about above, you should utilize totally different styles of candy crimson onions on this recipe if Cannara or Tropea onions aren’t obtainable. Cipollini onions are a sort of onions that make an excellent substitute, as are crimson Bermuda onions and even regular crimson onions. Though it’s value including a little bit sugar when cooking the latter to imitate the style of sweeter varieties.
Guanciale or pancetta: Guanciale is cured pork jowl or cheek and is the star ingredient of quite a few basic pasta recipes reminiscent of carbonara, amatriciana and alla gricia. Actually, this pasta alla cipollara is sort of like alla gricia with onions! In case you don’t have guanciale, you should utilize pancetta as an alternative.
Guanciale has a stronger taste than pancetta. Nevertheless, it’s softer and the fats melts which provides a definite flavour to the dish. Having mentioned that, pancetta is scrumptious too and higher if you need crispy items in your dish! I’ve seen variations of this crimson onion pasta from Cannara made with each guanciale and pancetta!
Pasta: I used rigatoni from Felicetti, one in all my favourite pasta makers right here in Northern Italy. In fact, you should utilize different varieties of brief pasta. This recipe can also be served with tagliatelle in Cannara.
White wine: Since I dwell within the wine rising area of Soave, I used a Soave Classico from wine maker Ca’Rugate. However, any good dry white wine works too. I choose to make use of a wine I prefer to drink in cooking, particularly when there are just a few substances in a dish.
You should use a Pinot Grigio, Pinot Gris, Pinot Blanc or Sauvignon Blanc. Keep away from full whites with sturdy oaky flavors as a result of the flavors can grow to be bitter when cooked.
Cheese: You can also make this crimson onion pasta with guanciale with Pecorino or Parmigiano (parmesan cheese). I used Pecorino Romana. Pecorino has a sharper, saltier taste than Parmigiano, which is softer and nuttier. Some recipes use a mixture of each cheeses.
Step by Step Directions.
Step 1) Peel the onions and slice them fairly skinny. Lower the guanciale or pancetta into lardons (strips).
2) Sauté the onion in 3 tablespoons of olive oil on a medium-low warmth till they soften. (jammy not caramelized onions).
3) Add the guanciale to the onions and cook dinner till the fats melts they usually begin to brown.
4) Pour within the wine over a medium warmth and permit it to evaporate barely. Add salt and pepper to style.
5) Cook dinner the rigatoni al dente in a pot of boiling salted water in line with the package deal directions.
6) Avoid wasting pasta cooking water, drain the pasta and add it to the onion and guanciale. Combine collectively over a low warmth.
7) Add some grated cheese and a little bit reserved pasta water and blend once more over a low warmth till you’ve gotten a creamy sauce. Serve instantly with some extra freshly floor black pepper and Pecorino as required.
What to do with leftovers.
Leftover crimson onion rigatoni with guanciale might be saved sealed within the fridge for two days. Reheat within the microwave with a splash of water or bake within the oven with a sprinkling of grated cheese on high and a drizzle of olive oil, plus some crispy breadcrumbs when you like them. I like reheating within the oven finest. Freezing not really helpful.
Let me know what you suppose
This simple crimson onion pasta makes a superb busy weeknight dinner. It has simply 4 important substances and takes solely half-hour (prep and cooking time) to have on the desk. In case you attempt it, do let me know what you suppose.
I’d love to listen to the way it seems. Please write a remark right here on the weblog, electronic mail me or submit a touch upon the Pasta Venture Fb web page.
Buon Appetito!
Pin for later.
Different simple weeknight pasta recipes.
- Pasta with creamy mascarpone from Lombardy.
- Seven Ps pasta recipe from Tuscany.
- Spaghetti alla carbonara from Rome.
- Pasta with nduja from Calabria.
- Spaghetti all’Assassina from Puglia
- Gluten free spaghetti with pancetta from Umbria.
Straightforward Italian crimson onion pasta with guanciale or pancetta
Often called pasta alla cipollara, this scrumptious crimson onion pasta recipe comes from the city of Cannara in Umbria, house to a number of the finest Italian onions. The onions are cooked with guanciale (or pancetta) and wine after which mixed with pasta and Pecorino. Straightforward to make and a must-try for onion lovers!
Elements
- 12 ounces rigatoni pasta
- 2-3 medium crimson onions peeled and thinly sliced. Cannara or Tropea onions are conventional.
- 7 ounces guanciale or pancetta lower into lardons (strips)
- 2 ounces Pecorino Romano or Parmigiano (you could want extra)
- 3 tablespoons further virgin olive oil.
- 2.5 floz dry white wine half a glass
- salt for pasta and to style
- freshly floor black pepper. to style
Directions
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Peel the onions and slice them fairly skinny. Lower the guanciale or pancetta into lardons (strips).
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Sauté the onion within the olive oil on a low to medium warmth till they soften. (jammy not caramelized).
-
Add the guanciale or pancetta lardons to the onions and cook dinner till the fats melts they usually begin to brown.
-
Pour within the white wine over a medium warmth and permit it to evaporate barely. Add salt and pepperto style.
-
Cook dinner the rigatoni al dente in a pot of boiling salted water in line with the package deal directions.
-
Avoid wasting pasta cooking water, drain the pasta and add it to the onion and guanciale. Combine collectively over a low warmth.
-
Add ⅔ of the grated cheese and half a cup of reserved pasta cooking water and blend once more over a low warmth till you’ve gotten a creamy sauce. Serve instantly with some extra freshly floor black pepper and Pecorino as required.
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Notes
This crimson onion rigatoni might be saved sealed within the fridge for two days. Reheat within the microwave with a splash of water or bake within the oven with a sprinkling of grated cheese on high and a drizzle of olive oil.
I used rigatoni from Felicetti, one in all my favourite North Italian pasta makers. In fact, you should utilize different varieties of brief pasta. This recipe can also be served with tagliatelle in Cannara.
Each guanciale and Pecorino are salty, so go simple on the salt within the pasta water and including it to style.
Diet
Energy: 855kcalCarbohydrates: 70gProtein: 22gFats: 53gSaturated Fats: 18gPolyunsaturated Fats: 2gMonounsaturated Fats: 9gLdl cholesterol: 68mgSodium: 604mgPotassium: 295mgFiber: 4gSugar: 5gVitamin A: 60IUVitamin C: 4mgCalcium: 183mgIron: 1mg
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