Pasta alla Cipolla

This is a take on the Bigoli in Salsa from Venice except I'm leaving out the anchovies and swapping for a bit of chilli. You can of course add some anchovies if you feel like it! Make sure you use both red and white onions in this as it will not only give a better flavour but the red make the sauce darker. This is the ultimate cold-weather food!

Vegan
Serves 2

Ingredients:
1 red onion, thinly sliced
2 large banana shallots / 1 1/2 white onions, thinly sliced
40ml olive oil
2 chunky garlic cloves, diced
1 whole chilli, thinly sliced
2 tbsp red wine
180g pasta
120-140ml starchy pasta water

Add 20ml of the olive oil to a large saucepan and then add the onions. Mix everything and turn to a low heat for 10 mins.

Then add the rest of the olive oil and cook for another 10 mins or until they are caramelised and sticky. Then turn up the heat to medium and add the red wine, chilli and garlic and cook for 1 min.

Set a large saucepan of salted water to boil and add in pasta of choice. Towards the end of cooking, grab a mug full of the water and weigh of the 140ml. Drain pasta when it still has a little bite and add to the onions along with about 100ml of the starchy water.

Cook for 30 seconds on high and season with salt and pepper. Then serve with some extra chilli flakes and little splash of olive oil.