Pasta with Red Onion Sauce
Pasta with Red Onion Sauce - A spicy creation to satisfy those urgent pasta cravings
Healthy, because
Even smarter
Nutritional values
Together with the pasta, the onions bring plenty of fiber to this recipe. The vegetables also contain many essential oils and bioactive substances such as sulphides, which strengthen the immune system.
This pasta dish is especially good for when you have a cold: onions have a preventive effect against bacteria and also help to relieve coughs and phlegm.
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 261 mg | (7 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 3 red onions
- 1 oz Pancetta
- 1 sprig oregano
- ½ dried chili pepper
- salt
- 6 ozs Pasta (such as tagliatelle/noodles)
- 1 tsp honey
- 2 Tbsps Red wine vinegar (or balsamic vinegar)
- ½ cup Broth
Kitchen utensils
Preparation steps
Peel onions and cut into thin strips. Cut pancetta into small cubes.
Rinse oregano, shake dry and pluck the leaves. Crumble chile pepper with fingers.
Cook pancetta in a dry non-stick pan over medium heat until crispy, about 5 minutes, then remove from the pan and drain on paper towels. Meanwhile, bring a large pot of salted water to a boil.
Add the onions and oregano to the pan with the rendered fat and cook for about 2 minutes over medium heat. Cook pasta in boiling salted water according to package instructions until al dente.
Drizzle honey over the onions, caramelize briefly and then stir in the vinegar.
Add crumbled chile pepper and broth to the onions. Cook for 5-6 minutes over medium heat. Mix in pancetta and season with salt. Drain the pasta and serve with onion sauce.
