makes 2prep 10 mincook 15 minpassive time 15 mintotal 40 min
Ingredients
160 grams pasta of your choice (I used Tagliatelle)
4 mid-sized white onions
1 tsp butter
1 tbsp olive oil
150 grams fennel salsiccia
2 garlic cloves
1 tbsp tomato paste
1 tsp dried oregano
1 tsp smoked paprika powder
1 tbsp balsamic vinegar
1 tsp Dijon mustard
50 milliliter dry white wine
100 milliliter heavy cream
salt & pepper to taste
parmesan, for topping
fresh parsley, for topping
Steps
PREPARATIONS
Prep the onions: Peel the onions and cut them into thin half-rings. Set aside.
Prep the sausage: 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: Peel the garlic cloves. Set aside.
INSTRUCTIONS
Caramelize the onions: 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.
Brown the sausage: 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.
Make the sauce: 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.
Toss & serve: 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.
