Organic pasta cipolle with parmesan cheese

How Maurice does it

1. 1

   Slice the onions thinly using a mandoline.

2. 2

   Heat olive oil and butter in a pan over medium heat.

3. 3

   Add the sliced onions, whole garlic cloves, and salt. Sauté until softened.

4. 4

   Add the rosemary sprig, extra butter, chopped red chili, and black pepper. Stir.

5. 5

   Squeeze the lemon quarters into the pan and add the pieces.

6. 6

   Pour in the white wine and vegetable broth. Simmer for about 15 minutes.

7. 7

   Meanwhile, cook the penne pasta in boiling salted water until al dente.

8. 8

   Transfer the onion mixture to a blender and blend until smooth.

9. 9

   Pour the blended sauce back into the pan and stir in grated Parmesan cheese.

10. 10

    Add the cooked penne to the pan and toss to coat with the sauce.

11. 11

    Serve in bowls, top with extra sauce, a rosemary sprig, and grated Parmesan.