Pasta with Spicy Onion Sauce

Ingredients

• 1 bunch parsley (≈30 g)
• 1 sprig rosemary
• 0.5 bunch basil (≈15 g)
• 1 sprig thyme
• 1 Shallot
• 2 anchovy fillets
• 100 ml olive oil
• 1 tbsp Lemon Juice
• Salt
• black pepper (freshly ground)
• 400 g pappardelle
• 4 red onions
• 1 red bell pepper
• 3 tbsp red wine
• 125 ml Vegetable broth
• 1 bay leaf
• 125 g buffalo mozzarella (or sheep cheese)

Instructions

1. 1.

   Wash and dry the parsley, rosemary, basil, and thyme. Remove leaves from parsley and basil and finely chop them. Peel and finely dice the shallot. Blend the parsley, basil, shallots, and anchovy fillets with two thirds of the olive oil and lemon juice. Season with salt and pepper, cover, and refrigerate the green salsa.

2. 2.

   Cook the pappardelle in boiling salted water until al dente. Sauté the onions in the remaining oil, add the bell pepper strips, season with salt and pepper, deglaze with red wine and vegetable broth, add the bay leaf, rosemary, and thyme sprigs, and let simmer gently for about 5-6 minutes. Remove the herbs and season the sauce with salt and pepper. Tear the mozzarella into pieces with your fingers and fold it into the onion sauce. Drain the pasta, let it cool briefly, place on warmed plates, pour over the onion sauce, drizzle with 1–2 tbsp of salsa, and serve immediately.