Pasta with Rosemary and Onion-Orange Marmalade
- ACTIVE: 25 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: 4 first-course servings
Anna Imparato made this ingeniously simple dish at a luncheon at the Montevetrano winery in Campania in Southern Italy. She tossed her pasta in a sweet-tart onion-orange marmalade made at the estate; in its place, this recipe calls for caramelized onions and store-bought orange marmalade.
- 3 tablespoons extra-virgin olive oil
- 3 ounces thinly sliced pancetta, finely chopped
- 1 medium onion, thinly sliced
- 2 teaspoons chopped rosemary
- 2 tablespoons orange marmalade
- Salt and freshly ground pepper
- 1/2 pound dried pasta, such as garganelli, fusilli or rotini
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 10 minutes. Stir in the marmalade; season with salt and pepper.
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/3 cup of the cooking water.
- Return the pasta to the saucepan. Add the onion-orange mixture and the reserved cooking water; toss well. Season with salt and pepper and transfer to plates. Sprinkle with the cheese and serve right away.
This pasta is one of those wine-friendly dishes that can go with either red or white wines. At the vineyard where Imparato served the dish, Jacques Pépin and the group drank her family's flagship wine, Montevetrano, an earthy red blend made from Cabernet Sauvignon, Merlot and the local grape Aglianico. But a rich white, such as a Falanghina produced by Feudi di San Gregorio, also from Campania, works as well.