- 2 tbsp (30 mL) (approx.) extra-virgin olive oil
- 1 cup (250 mL) diced pancetta (5 oz / 140 g)
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) hot pepper flakes
- 3 lb (1.35 kg) red onions, thinly sliced
- 2 bay leaves
- 1 tsp (5 mL) dried oregano
- Generous pinch ground cloves
- 3 tbsp (45 mL) tomato paste
- 2/3 cup (150 mL) dry white wine
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) finely chopped flat-leaf parsley
- 1 lb (450 g) linguine or other long pasta
- Grated Parmesan cheese for garnish
1. In large skillet over medium, heat oil; add pancetta and fry until crispy, 4 to 5 minutes. Remove with slotted spoon; set aside.
2. Add pepper and hot pepper flakes to skillet; fry for 20 seconds. Add onions, bay leaves, oregano and cloves; cook, stirring often (adding a little oil if onions are sticking and reducing heat if they're browning too quickly), until onions are soft and uniformly golden brown, 45 to 50 minutes.
3. Push onions to edge of pan. Add touch of oil and tomato paste; fry until slightly darkened, about 3 minutes. Stir in wine, pancetta and salt; cook until liquid is evaporated, about 5 minutes. Stir in 1/2 cup/125 mL water; cover and reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes. Remove and discard bay leaves; stir in parsley.
4. Meanwhile, cook pasta according to package instructions until al dente; drain, reserving some of the cooking liquid. Add pasta to onion sauce and toss to coat, adding a little reserved cooking liquid if necessary to keep moist. Serve with Parmesan to taste.
Variation: Vegetarian Caramelized Onion Linguine
Vegetarians can enjoy this sauce by omitting the pancetta and adding an extra 1 tbsp/15 mL oil to the onions. Then, when adding the pasta to the sauce at the end, also add 1/3 cup/75 mL chopped oil-cured or other black olives.
Per each of 8 servings: about 349 cal, 9 g pro, 8 g total fat (1 g sat. fat), 60 g carb, 5 g fibre, 0 mg chol, 471 mg sodium, 373 mg potassium. % RDI: 6% calcium, 22% iron, 4% vit A, 12% vit C, 65% folate.