Slow-cooked onion, rocket and salami pasta sauce

Name: Slow-cooked onion, rocket and salami pasta sauce recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 200g piece salami, casing removed, chopped; 4 onions (brown, red or eschalots), thinly sliced; 3 garlic cloves, sliced; 1/2 cup (125ml) white wine; 50g unsalted butter; 400g penne; 1/2 cup (40g) finely grated parmesan, plus extra to serve; 1 bunch rocket, trimmed; Vino cotto (substitute aged balsamic vinegar) & fresh herbs such as basil or parsley leaves, to serve

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by Kirsten Jenkins

Aug 04, 2020

"If a recipe calls for half an onion, don't be scared to use the whole onion if it means you won't leave it in the fridge for a week then just throw it out." – Jo Barrett

2 tbs extra virgin olive oil
200g piece salami, casing removed, chopped
4 onions (brown, red or eschalots), thinly sliced
3 garlic cloves, sliced
1/2 cup (125ml) white wine
50g unsalted butter
400g penne
1/2 cup (40g) finely grated parmesan, plus extra to serve
1 bunch rocket, trimmed
Vino cotto (substitute aged balsamic vinegar) & fresh herbs such as basil or parsley leaves, to serve

Method

1.

Place olive oil in non-stick frypan over medium heat. Add the salami and cook for 3-4 minutes until golden, then remove from the pan, leaving any of the oil. Reduce heat to low, add the onion and cook, stirring occasionally, for 25-30 minutes until collapsed and caramelised. Add the garlic and cook for a further 2 minutes or until garlic has softened. Add the wine and cook for 2-3 minutes until almost completely reduced. Stir through the butter until melted, season to taste and return the salami to the pan.
2.

Meanwhile, place a large saucepan three-quarters full of salted water over high heat and bring to the boil. Add the penne and cook according to packet instructions. Drain, reserving 1 cup (250ml) pasta water.
3.

Toss the penne through the sauce. Add the parmesan and 1/2 cup (125ml) reserved pasta water and toss through until the sauce coats the pasta. Add more water if needed. Divide the rocket and pasta among bowls and top with extra parmesan, herbs and a drizzle of vino cotto to serve.