Known as pasta alla cipollara, this delicious red onion pasta recipe comes from the town of Cannara in Umbria, home to some of the best Italian onions. The onions are cooked with guanciale (or pancetta) and wine and then combined with rigatoni pasta and Pecorino. Easy to make and a must-try for onion lovers!
Cannara onions.
Cannara onions are an Umbrian delicacy famous for their exceptional sweetness and digestibility. They have been cultivated in Cannara since the 16th century. Recognized as a Slow Food Presidium, these onions come in three varieties: red, golden, and flat (borrettana).
The onions of Cannara are mostly grown by small farmers known as ‘cipollari’, often generations of the same family! Every year in September, the inhabitants of Cannara hold an onion festival ‘la festa della cipolla’.
This is a week-long festival during which you can try lots of typical onion-based local dishes, including this red onion pasta alla cipollara. The festival apparently draws over 10,000 visitors! On my to-visit list!
Other Italian red onions.
Of course, cannara onions aren’t the only popular variety of red onions here in Italy. Probably even more famous are Tropea onions from Calabria. I have used Tropea onions in a number of other easy pasta recipes such as Tropea onions with lardo and elicoidale with Tropea onions and pecorino!
Needless to say, you can use Tropea onions in this red onion rigatoni pasta. Alternatively, other sweet red onion varieties will work too.
Pasta alla cipollara ingredients.
Red Onions: As mentioned above, you can use different varieties of sweet red onions in this recipe if Cannara or Tropea onions aren’t available. Cipollini onions are a kind of onions that make a good substitute, as are red Bermuda onions or even normal red onions. Although it’s worth adding a little sugar when cooking the latter to mimic the taste of sweeter varieties.
Guanciale or pancetta: Guanciale is cured pork jowl or cheek and is the star ingredient of a number of classic pasta recipes such as carbonara, amatriciana and alla gricia. In fact, this pasta alla cipollara is almost like alla gricia with onions! If you don’t have guanciale, you can use pancetta instead.
Guanciale has a stronger flavor than pancetta. However, it’s softer and the fat melts which gives a distinct flavour to the dish. Having said that, pancetta is delicious too and better if you want crispy pieces in your dish! I have seen versions of this red onion pasta from Cannara made with both guanciale and pancetta!
Pasta: I used rigatoni from Felicetti, one of my favorite pasta makers here in Northern Italy. Of course, you can use other types of short pasta. This recipe is also served with tagliatelle in Cannara.
White wine: Since I live in the wine growing region of Soave, I used a Soave Classico from wine maker Ca’Rugate. But, any good dry white wine works too. I prefer to use a wine I like to drink in cooking, especially when there are only a few ingredients in a dish.
You can use a Pinot Grigio, Pinot Gris, Pinot Blanc or Sauvignon Blanc. Avoid full whites with strong oaky flavors because the flavors can become bitter when cooked.
Cheese: You can make this red onion pasta with guanciale with Pecorino or Parmigiano (parmesan cheese). I used Pecorino Romana. Pecorino has a sharper, saltier flavor than Parmigiano, which is softer and nuttier. Some recipes use a mix of both cheeses.
Step by Step Instructions.
Step 1) Peel the onions and slice them quite thin. Cut the guanciale or pancetta into lardons (strips).
2) Sauté the onion in 3 tablespoons of olive oil on a medium-low heat until they soften. (jammy not caramelized onions).
3) Add the guanciale to the onions and cook until the fat melts and they start to brown.
4) Pour in the wine over a medium heat and allow it to evaporate slightly. Add salt and pepper to taste.
5) Cook the rigatoni al dente in a pot of boiling salted water according to the package instructions.
6) Save some pasta cooking water, drain the pasta and add it to the onion and guanciale. Mix together over a low heat.
7) Add some grated cheese and a little reserved pasta water and mix again over a low heat until you have a creamy sauce. Serve immediately with some more freshly ground black pepper and Pecorino as required.
What to do with leftovers.
Leftover red onion rigatoni with guanciale can be kept sealed in the fridge for 2 days. Reheat in the microwave with a splash of water or bake in the oven with a sprinkling of grated cheese on top and a drizzle of olive oil, plus some crispy breadcrumbs if you like them. I love reheating in the oven best. Freezing not recommended.
Let me know what you think
This easy red onion pasta makes a fabulous busy weeknight dinner. It has just 4 main ingredients and takes only 30 minutes (prep and cooking time) to have on the table. If you try it, do let me know what you think.
I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.
Buon Appetito!
Pin for later.
Other easy weeknight pasta recipes.
- Pasta with creamy mascarpone from Lombardy.
- Seven Ps pasta recipe from Tuscany.
- Spaghetti alla carbonara from Rome.
- Pasta with nduja from Calabria.
- Spaghetti all’Assassina from Puglia
- Gluten free spaghetti with pancetta from Umbria.
Easy Italian red onion pasta with guanciale or pancetta
Known as pasta alla cipollara, this delicious red onion pasta recipe comes from the town of Cannara in Umbria, home to some of the best Italian onions. The onions are cooked with guanciale (or pancetta) and wine and then combined with pasta and Pecorino. Easy to make and a must-try for onion lovers!
Ingredients
- 12 ounces rigatoni pasta
- 2-3 medium red onions peeled and thinly sliced. Cannara or Tropea onions are traditional.
- 7 ounces guanciale or pancetta cut into lardons (strips)
- 2 ounces Pecorino Romano or Parmigiano (you may need more)
- 3 tablespoons extra virgin olive oil.
- 2.5 floz dry white wine half a glass
- salt for pasta and to taste
- freshly ground black pepper. to taste
Instructions
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Peel the onions and slice them quite thin. Cut the guanciale or pancetta into lardons (strips).
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Sauté the onion in the olive oil on a low to medium heat until they soften. (jammy not caramelized).
-
Add the guanciale or pancetta lardons to the onions and cook until the fat melts and they start to brown.
-
Pour in the white wine over a medium heat and allow it to evaporate slightly. Add salt and pepperto taste.
-
Cook the rigatoni al dente in a pot of boiling salted water according to the package instructions.
-
Save some pasta cooking water, drain the pasta and add it to the onion and guanciale. Mix together over a low heat.
-
Add ⅔ of the grated cheese and half a cup of reserved pasta cooking water and mix again over a low heat until you have a creamy sauce. Serve immediately with some more freshly ground black pepper and Pecorino as required.
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Notes
This red onion rigatoni can be kept sealed in the fridge for 2 days. Reheat in the microwave with a splash of water or bake in the oven with a sprinkling of grated cheese on top and a drizzle of olive oil.
I used rigatoni from Felicetti, one of my favorite North Italian pasta makers. Of course, you can use other types of short pasta. This recipe is also served with tagliatelle in Cannara.
Both guanciale and Pecorino are salty, so go easy on the salt in the pasta water and adding it to taste.
Nutrition
Calories: 855kcalCarbohydrates: 70gProtein: 22gFat: 53gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 68mgSodium: 604mgPotassium: 295mgFiber: 4gSugar: 5gVitamin A: 60IUVitamin C: 4mgCalcium: 183mgIron: 1mg
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