Pasta, Noodles and Rice Recipes - Conchiglie with Pepperoni, Onion and Balsamic Vinegar Recipe

  
 

Pasta, Noodles and Rice Recipes - Conchiglie with Pepperoni, Onion and Balsamic Vinegar Recipe

Ingredients

Serve 4

  • 5 tablespoons olive oil

  • 3 large onions, thinly sliced

  • 375 g/12 oz conchiglie or other pasta shapes

  • 250 g/8 oz pepperoni, sliced

  • 300 ml/1/2 pint Vegetable Stock

  • 4 tablespoons chopped flat leaf parsley

  • 1 tablespoon balsamic vinegar

  • salt and pepper

Method:

  1. Heat the oil in a large frying pan, add the onions and fry over low heat for 40 minutes, stirring occasionally to prevent them sticking, until very soft and slightly caramelized.

  2. Cook the pasta until al dente. While the pasta is cooking, add the sliced pepperoni to the onions, increase the heat and stir-fry for a few minutes until the mixture is heated through.

  3. Pour in the stock and bring to the boil, scraping up any sediment from the bottom of the pan. Stir in the parsley and vinegar, and season to taste with salt and pepper.

  4. Drain the pasta thoroughly, return to the pan, pour over the sauce and toss. Transfer to a warmed serving dish and serve immediately.