Sea salt and freshly ground black pepper

Heat a large frying pan and add a gloss of oil. Tumble the sliced onion into the pan, lower the heat and cook until meltingly tender.

While the onions are cooking, gloss a large saucepan with a little oil. Fill with water, add a pinch of sea salt and bring to the boil. Plunge the pasta in. Cook according to packet instructions, typically 12 minutes for perfect al dente, but test during cooking.

Heat another frying pan for the sausages. Squeeze the meat from the sausage casings and place in the hot pan, breaking it up into small pieces as it cooks. You could fry this with the onions if you prefer, but I like cooking it separately as it lends more texture and a layering of flavours to the dish.

Quarter the radicchio and cut into thin ribbons, discarding the tough inner white core. Add the radicchio ribbons and garlic to the onions with a good hit of freshly ground pepper. Fold through with about two to three tablespoons of water, enough to just moisten.

When the radicchio is tender and the water’s been guzzled up, add the balsamic vinegar, rosemary and a pinch of chilli powder. Let the balsamic cook into the radicchio. Remove from the heat. Drain the pasta, toss with a little butter or oil and add to the radicchio.

Add the pine nuts to the sausage meat and cook until golden.

Pile the radicchio pasta rags on to plates. Scatter over the sausage crumbs and toasted pine nuts and finish with a little parsley.

Recipe is taken from ‘Five’ by Rachel de Thample (Ebury) priced £14.99. To order your copy for £12.99 plus £1.99 p&p call 0844 871 1514 or visit books.telegraph.co.uk Majestic, £11.75 or £9.99 if you buy two. A lighter style of red, such as this classic fleurie, will enhance and flatter the flavours in this week’s dish, rather than overpower them. Easy-going freshness and berryish character make it a great option for spring and early summer.

GILES KIME