Red Onion Pasta Sauce

Ingredients

• 3 red onions
• 30 g pancetta (1 piece)
• 1 stalk oregano
• 0.5 dried chili pepper
• 1 tsp Honey
• 2 tbsp Red wine vinegar
• 100 ml broth (meat broth)
• Salt
• 175 g pasta (e.g., tagliatelle or ribbon noodles)

Instructions

1. 1.

   Peel the onions and slice them into thin wedges. Dice the pancetta into small cubes.

2. 2.

   Wash the oregano, shake off excess moisture, and pluck the leaves. Finely crumble the chili pepper with your fingers.

3. 3.

   In a large non-stick pan without added fat, cook the pancetta over medium heat for about 5 minutes until crispy. Remove from the pan and drain on kitchen paper.

4. 4.

   Add the onions and oregano to the remaining rendered fat and sauté over medium heat for about 2 minutes.

5. 5.

   Drizzle honey over the onions, allow it to caramelize briefly, then stir in the vinegar.

6. 6.

   Add the crumbled chili and broth to the onions. Cook uncovered over medium heat for 5-6 minutes. Stir in the pancetta, season lightly with salt, and serve.