Baked Strozzapreti with Roasted Onion Cream, Balsamic Radicchio and Gratinéed Mozzarella

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the onions on a baking tray, toss them with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 20 minutes, until very tender with browned edges.

2. 2

   While the onions roast, bring a large pot of salted water to a boil. Cook the strozzapreti pasta until 2 minutes shy of al dente according to the package directions. Reserve 120 ml / 1/2 cup of the cooking water and drain the pasta.

3. 3

   Heat the remaining 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the radicchio and sauté for 3 to 4 minutes until wilted. Stir in the balsamic vinegar, fresh thyme, and a pinch of salt and pepper; cook 1 minute more and remove from the heat.

4. 4

   Transfer the roasted onions to a blender or food processor. Add the heavy cream, nutmeg, half of the grated Parmesan, and 60 ml / 1/4 cup of the reserved pasta water. Blend until smooth. Add a little more pasta water if needed to loosen the sauce.

5. 5

   In a large bowl, combine the drained pasta with the roasted onion cream, the balsamic radicchio, and half of the walnuts. Adjust with the remaining salt and black pepper to taste.

6. 6

   Transfer the mixture to a baking dish. Scatter the shredded mozzarella, the remaining Parmesan, and the rest of the walnuts on top.

7. 7

   Bake at 220 °C / 425 °F for 10 to 12 minutes, until the cheese is melted and browned in spots. For extra color, broil for 1 to 2 additional minutes, watching closely.

8. 8

   Let rest for 3 minutes before serving so the sauce can settle. Serve hot.