Rosemary Orange and Onion Pasta
Ready In: 25 mins
Serves: 6
Ingredients
- 3 tablespoons olive oil
- 3 ounces pancetta, thinly sliced and finely chopped
- 1 medium onion, thinly sliced
- 2 teaspoons dried rosemary, chopped
- 3 tablespoons orange marmalade
- salt, to taste
- fresh ground pepper, to taste
- 1⁄2 lb pasta, any small shape
- 1⁄4 cup parmesan cheese, grated
Directions
- In a saucepan, heat oil and add pancetta, cook until browned and fat is rendered, about 4 minutes.
- Add onion and rosemary, cover and cook on medium low stirring occasionally, til onion is tender and golden, about 10 minutes.
- Stir in marmalade, season with salt and pepper. Set aside.
- Boil pasta in large pan of water according to package directions. Cook til al dente. Drain, reserving 1/3 cup cooking water.
- Return pasta to pan, add onion mixture and cooking water. Toss.
- Sprinkle with cheese and serve.
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