Pasta with Rosemary and Onion-Orange Marmalade
Recipe from Food & Wine

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.


Pasta with Rosemary and Onion-Orange Marmalade
Lucy Schaeffer

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Servings: 4 first-course servings
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Lunch, Pasta
 
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Ingredients
  • 3  tablespoons
    extra-virgin olive oil
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  • 3  ounces
    thinly sliced pancetta, finely chopped
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  • 1 
    medium onion, thinly sliced
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  • 2  teaspoons
    chopped rosemary
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  • 2  tablespoons
    orange marmalade
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  •  
    Salt and freshly ground pepper
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  • 1/2  pound
    dried pasta, such as garganelli, fusilli, or rotini
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  • 1/4  cup
    freshly grated Parmigiano-Reggiano cheese
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Directions
1.
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.
2.
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.
3.
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.

MAKE AHEAD
The marmalade mixture can be made up to 4 hours ahead.
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