Cavatappi al Imparato

By LeeBoruchow

Cavatappi with Pancetta Rosemary and Orange: This is a shi-shi pasta dish, but still very simple as is common with the region. The strong flavors meld surprisingly well.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 ounces thinly sliced pancetta, finely chopped
• 1 large red onion, thinly sliced
• 2 teaspoons chopped rosemary
• 3 tablespoons of orange marmalade (no sugar added)
• Salt and freshly ground pepper
• 1 pound Cavatappi (can substitute garganelli, fusilli or rotini)
• freshly grated Parmigiano-Reggiano cheese
• finely chopped parsley

Details

Servings 4

Preparation

Step 1

In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 10 minutes. Stir in the marmalade; season with salt and pepper.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving the cooking water.

Return the pasta to the saucepan. Add the onion-orange mixture and enough of the reserved cooking water so its not too tight; toss well. Season with salt and pepper, toss in some cheese and parsley and transfer to plates. Sprinkle with more cheese and serve right away.