Region: Italy
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy and Quick
Lasagnette is a flat pasta about 3/4 inch wide usually sold in very well stocked supermarkets and always in a good Italian grocery. This is an easy preparation where you cook the onion with the pancetta until golden and then toss with the pasta. This family recipe is a specialty of the villages of the Apennines near Bologna in Emilia-Romagna.
Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes
3/4 pound lasagnette
3 tablespoons extra-virgin olive oil
1/2 pound pancetta, diced very small
1 1/2 pounds white onions, thinly sliced
3/4 cup water
Salt and freshly ground black pepper to taste
Freshly ground parmigiano-reggiano cheese (optional)
1. In a large skillet, heat the olive oil over medium heat, then cook the pancetta until brown and crispy, stirring occasionally, about 10 minutes. Add the onions, water, salt, and pepper to taste and continue cooking, stirring often, for 15 minutes.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to a serving platter or bowl. Toss with the onion sauce and serve immediately with parmigiano cheese if desired.
Posted: 12/26/2006
