I can hear everyone saying – but pasta is Italian! Actually, pasta did not originate in Italy, but rather in China. It was however the Italians who have regulated the making of pasta – durum wheat only, and who taught us that pasta should be eaten al dente. The reason I have called this dish Italian Cipollini Onion Pasta is because the ingredients I used are all Italian, beautiful cipollini onions, Italian sausages and Roma tomotoes. I am in love with all things Italian – and last night my friend Kim was commenting how anything sounds good when said in Italian. Mi scusi, sono d’accordo. We spoke last night of Florence and Rome, Sienna and Assisi and all the other lovely places we are planning on visiting. But in the meantime, home cooked pasta will have to do.
- 15mls olive oil
- 1 cipollini onion, finely chopped
- Salt to season
- 50g Italian sausage, thinly sliced
- 2 roma tomatoes, chopped
- 5mls tomato paste
- 15mls crème fraîche
- while your pasta is cooking, heat the olive oil in a large frying pan
- sauté the onion until soft
- season and add the sausage and the tomatoes
- when the tomatoes are cooked add the tomato paste and crème fraîche
- you may need to thin the sauce with the pasta water at this stage
- toss through the pasta
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