Italian Cipollini Onion Pasta For PPN

I am submitting this recipe for Italian Cipollini Onion Pasta to Presto Pasta Nights, which is being hosted this week by Simona of Briciole

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 tomatoes. 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.

Italian Cipollini Onion Pasta
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Italian Cipollini Onion Pasta Recipe

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 mls olive oil
  • 1 cipollini onion finely chopped
  • Salt to season
  • 50 g Italian sausage thinly sliced
  • 2 roma tomatoes chopped
  • 5 mls tomato paste
  • 15 mls 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

Click on the links for conversions and notes.

There are so many dishes I make and eat that remind me of Italy. Pasta is of course the most common. But for us it can also be bruschetta. What do you make to remind you of a place?

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