Paccheri with Red Onion puree & Guanciale

SERVE 2

• 1 cup (200 grams) of Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 red onion
• 4 oz. guanciale cut in cubes
• Sea Salt & Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat then add the chopped onion and half glass of water and cook covered for about 20 minutes at law heat, until the onion completely soften.
3. In the mean time cook the small guanciale pieces in a pan until crunchy.
4. When the onion is cooked pout into a blender along with a sprinkle of salt and some fresh grounded pepper and blend for a bunch of seconds, until a fairly thick, smooth purée has been achieved.
5. When the pasta is ready, mix it with the red onion puree and top to with the crispy guanciale!