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.

Servings:
4 first-course servings
Prep Time:
15 mins
Total Time:
40 mins
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Ingredients
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3 tablespoonsextra-virgin olive oilsee savings

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3 ouncesthinly sliced pancetta, finely choppedsee savings

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1medium onion, thinly slicedsee savings

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2 teaspoonschopped rosemarysee savings

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2 tablespoonsorange marmaladesee savings

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Salt and freshly ground peppersee savings

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1/2 pounddried pasta, such as garganelli, fusilli, or rotinisee savings

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1/4 cupfreshly grated Parmigiano-Reggiano cheesesee savings

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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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