Garganelli with red onions

Serves 4 - Prep. time 45 min.

400 grams of fresh pasta garganelli
2 large red onions, diced
8 leaves of sage
2 dl of vegetable stock
1 letter of saffron
30 grams of ricotta
1 tablespoon of balsamico vinegar
4 tablespoons of extravirgin oliveoil
Salt and pepper

In a deep skillet, warm the oliveoil and add onions and sage.

Add the vegetable stock and saffron, leave to simmer for 20 min. at low heat.

Season with vinegar and salt.

Cook the garganelli in plenty of boiling salted water, remove from water and add to the skillet. Turn off the heat.

Place on a large plate and garnish with grated ricotta and pepper.