Time of preparation: 15 min  | Difficulties: ♪ Down low ♪ Cost of the recipe: I'm going to be down.  Doses for: Two people.

Other ingredients:

• 2 red onions,
• about 250 ml of vegetable broth,
• 1 teaspoon extra virgin olive oil,
• Two fingers of red wine,
• salt,
• pepe,
• gr. 80 di Squacquerone,
• 160 g of pasta.

Pull the onions and cut them into chunks. Heat the broth. In an adhesive pan put oil and onions, then bring it on fire. Roll for a few minutes at a flame, then mix red wine, a mixture of vegetable broth, a pinch of salt, a grated pepper, cover and cook for 15 minutes at medium flame and turn occasionally. If the bottom of cooking should dry too much add another vegetable crust. At the end of cocking raise the flame to dry and extinguish the fire. Cook the pasta, place the squash in a bowl sour enough to convey the chicken. Pour the salted paste into water and turn it over again. While cooking, stir up the flam, dry and turn off the fire out. Cook your pasta, put the squach in a cup of squash that will be hot enough to make the dough crisp. Rinse the dougling dough with salt and rinse it in a smoothie without scrubbing and stirring the sauce.

Used in this recipe: Squacquerone da Banco