PASTA alla SFUMATA 🇮🇹 RICETTA semplice da Osteria Italiana

Finely chop 1 whole golden onion.

Add 1 clove of garlic and chop it finely as well.

Heat a generous amount of olive oil in a pan.

Sauté the onion gently until it becomes translucent.

Add hot water to prevent the onion from burning.

Once the onion starts to soften, add a knob of butter.

When the onion becomes shiny and creamy, deglaze with 1/2 glass of red wine.

Cook until the wine reduces and is almost absorbed by the onion, about 3-4 minutes.

Add homemade tomato puree to the pan.

Season with salt and pepper and let it cook on low heat for about 6-7 minutes.

While the sauce is cooking, cut the 22-month aged culatta into cubes.

Add a bay leaf towards the end of the sauce cooking time and let it simmer for another 3 minutes.

Boil water and add the pasta to cook.

Once the sauce is ready, add the cubed culatta to the sauce for just 1 minute to infuse flavor without cooking it.

Add pasta cooking water to the sauce as needed.

Finish cooking the pasta directly in the sauce, mixing well.

Add a generous amount of pecorino cheese and toss everything together.

Plate the dish and grate additional pecorino cheese on top.

Drizzle with special onion oil before serving.

Equipment Needed

Spice Level:

Allergens