in Italy

Penne with onion and Marsala sauce

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Ingredients for 4 servings:

  • 75 g bacon, streaky
  • 250 g onion(s)
  • 2 tbsp olive oil
  • 12 sage leaves
  • 3 tbsp Marsala
  • 400g penne
  • 50 g Parmesan
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta al dente. Drain through a sieve, reserving some of the pasta water and setting it aside. Finely dice the bacon, dice the onion, and cut it into thin wedges. Halve the sage leaves, if desired, and fry briefly in the heated oil until crispy, then remove. Fry the bacon and onions in the frying fat until golden brown, season with salt and pepper. Add the Marsala wine and season again with salt and pepper. Mix the sauce with the cooked penne and some of the pasta water. Serve sprinkled with the sage and shaved Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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