Onion Sauce with Ribbon Noodles

Try this delicious pasta dish:

Carefully rinse the onions, clean the root base, but remove only the loose and dirty skins. Place in a suitable saucepan ~ with a very tight-fitting lid from which the water drips back into the saucepan – and pour on the wine and 1 tablespoon of olive oil. Season with cinnamon, pepper, salt, and chile pepper, set on high, and bring to a leisurely boil. Cover and simmer gently for 1 1/2 hours. If the lid does not close tightly, check repeatedly to see if there is still enough liquid, perhaps add more. However, at the end of the cooking time almost all the liquid should be cooked off – provided that not, which use.

Make the pasta in salted water. Chop the parsley. Squeeze the perfectly soft onions from their skins, season with the chopped parsley and the remaining olive oil – generally salt is still missing.

Mix with the pasta and quickly bring to the table.

all together can still be rubbed with pecorino.

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