Linguine with cup and sauce

Ingredients for 4 servings:

• 500g linguine
• 200 g Coppa, sliced ​​3 to 5 mm thick
• 1 onion(s)
• 2 tbsp, heaped tomato paste
• 1 tsp, levelled powdered sugar
• 150 ml dry white wine
• 200 ml beef broth
• 200 g peas, frozen
• black pepper, freshly ground
• Salt
• some olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Linguine with coppa and peas

Cut the coppa into thin strips. Peel and finely chop the onion. Meanwhile, bring a sufficiently large pot of water to a boil, add salt, and cook the linguine until al dente. Fry the coppa in a pan with a little olive oil, then add the diced onion. Once the onions are translucent, add the tomato paste and powdered sugar and fry for a short time. Deglaze with the white wine and let it evaporate completely. Then pour in the beef stock, season with a little pepper, and loosen any cooking juices. Reduce the sauce until only a little liquid remains. Then add the pasta (cooked al dente) and the frozen peas to the pan and cook everything for about a minute, stirring continuously. Season with salt and more pepper if desired, and remove the pan from the heat. Finally, add a splash of olive oil, mix everything thoroughly again, and divide between the individual plates.