Pasta with sherry roasted onion and pancetta

Pasta with sherry roasted red onion and pancetta.
Pasta with sherry roasted red onion and pancetta. Photo: James Moffatt
Difficulty
Easy
Dietary
Vegetarian

Roast most of the ingredients in a tray, mix with cooked pasta. A great recipe to have up your sleeve when you need a pasta dish, pronto.

Ingredients

 1⁄4 cup extra virgin olive oil

4 small red onions, cut into wedges

2 tbsp honey

1⁄2 cup dry sherry

4 rosemary sprigs, plus extra rosemary leaves to serve

150g chopped pancetta

400g strozzapreti pasta

finely grated manchego cheese

chilli flakes

Method

1. Preheat the oven to 200C fan-forced (220C conventional). 

2. Place the oil in a deep roasting tray. Add the onion, honey, sherry, rosemary and pancetta. Roast for 20 minutes, stirring occasionally, or until onions are caramelised. Season well with salt and pepper. 

3. Meanwhile, cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Drain, reserving 1 cup pasta cooking water, and add to the tray with the onions. Toss to combine.

4. Serve with manchego, rosemary leaves and chilli flakes.