PREPARATIONS

• Peel the onions and cut them into thin half-rings. Set aside.
• Remove the casing from the Salsiccia (or keep it on if it’s edible). Cut the sausage into small pieces and set aside.
• Peel the garlic cloves. Set aside.

INSTRUCTIONS

1. Place a large pan over medium heat and add butter. Toss in the onions and season with a pinch of salt. Lower the heat and let the onions cook down for about 15 minutes, until they’re soft and golden. Then, remove the onions from the pan.
2. Put the pan back on the stove, add some olive oil, and heat it up. Add the Salsiccia, breaking it up with a wooden spoon so it resembles coarse ground meat. Turn the heat up to medium and cook until the pieces are golden brown.
3. Mix in smoked paprika, tomato paste, and oregano, and let it cook briefly until it smells fragrant. Add the garlic to the pan – either finely grate it or press it through a garlic press. Put the onions back in the pan and mix everything well. Now, deglaze with white wine, scraping up the browned bits from the bottom. Add balsamic vinegar and mustard. Pour in the cream and let it simmer on low heat. Season generously with salt and pepper to taste.
4. Meanwhile, cook the pasta al dente according to package instructions. Save a bit of the pasta water when draining. Add the pasta and some of the pasta water to the pan, tossing it all together until the creamy sauce coats the pasta. Serve on plates, topped with freshly grated Parmesan and parsley.