Pasta Cipolle, Salvia e Zafferano - Onion, Sage and Saffron Pasta

A colourful recipe, which needs to be slowly cooked for a while, to allow the onions to dissolve. 

Get all kinds of onions to create a symphony of flavours, from the pungent white to the strong yellow, from the sweet red to the delicate shallots.  Saffron brings the colour, sage and rosemary the aroma. 
Not to cry and to save time, slice the onions in a food processor. 
My personal tip: light scented candle all over the house, once the sauce is ready.

Pasta Cipolle, Salvia e Zafferano  
Onion, Sage and Saffron Pasta

350 g short pasta
800 g mixed onions, finely sliced lengthwise
40 g butter
50 ml white dry wine
50 ml vegetable stock
5 fresh sage leaves, chopped plus some to serve 

1 sprig of fresh rosemary, finely chopped
1 teaspoon saffron, dissolved in hot water
Sea salt and black pepper
Extra virgin oil

Parmesan to serve

Serves 4
Preparation time: 15 minutes
Cooking time: 60 minutes

1. In a large frying pan, heat the butter and one tablespoon of oil and sauté the onions with a pinch of salt for 5 minutes over medium heat, stirring frequently. 
2. Pour in the wine, stir and cook for 2 minutes. 
3. Reduce the heat to the lowest and cook gently, covered, for 45 minutes. Add boiling stock, if it dries up.
4. Stir in sage, rosemary and saffron and cook for another 5 minutes to let flavours to infuse. Season with salt and pepper.
5. Cook pasta in plenty of boiling salted water. Reserve 50 ml of pasta water. 
6. Drain and return pasta to the pan on low heat; pour in the water with 1 tablespoon of oil. Stir in the onion sauce. Toss well to coat.
7. Arrange pasta on a serving dish and decorate with fresh sage leaves, sprinkle with black pepper and Parmesan. 
8. Serve at once.