Modern pasta masterclass: Calamarata pasta with roasted red onion & radicchio 

SERVES  4

472 CALS PER SERVE

4 small red onions (about 400g), quartered but unpeeled

1 tbsp plus 2 tsp olive oil

125g red grapes

salt and pepper

320g calamarata pasta (or other similar thick ringed pasta)

60g soft goat’s cheese

½ small head of radicchio, leaves shredded

TO SERVE

2 tbsp aged balsamic vinegar of Modena

15g walnuts, toasted

leaves from 1 sprig fresh rosemary, chopped

Step 1 Preheat the oven to 200C/180C fan/gas 6. Toss the onions with the 2 tsp olive oil, place on a baking tray and roast for 25-30 minutes. Spread the grapes out on another tray and place in the oven 10 minutes before the onions are cooked.

Step 2 Remove the onions and grapes from the oven, drain and reserve the juice released by the grapes. Leave the onions to cool slightly, then cut off the root ends and remove the skins.

Step 3 Bring a saucepan of water to the boil, add salt and cook the pasta for 12-14 minutes or until al dente. Drain, reserving some of the pasta water.

Step 4 Add the remaining 1 tablespoon of oil to a large, deep frying pan and toss the onions into the pan, stirring for a few minutes. Add the pasta, goat’s cheese, reserved grape juices and some pasta water and stir until creamy. Season and stir through the radicchio and grapes.

Step 5 Serve in bowls, topped with a drizzle of balsamic vinegar, the walnuts and chopped rosemary leaves.