Baked pasta cake with sweet and sour onions recipe
 This pasta cake is easy to make, but is an impressive step up from your standard pasta bake! 60g/2¼oz raisins2 tbsp olive oil3 onions, sliced3 garlic cloves, finely sliced25g/1oz caster sugar 2 tbsp moscatel vinegar 50g/3½oz pine nuts, toasted 60g/2¼oz raisins 2 tbsp olive oil 3 onions, sliced 3 garlic cloves, finely sliced 25g/1oz caster sugar 2 tbsp moscatel vinegar 50g/3½oz pine nuts, toasted 2 tbsp olive oil4 garlic cloves, crushed2 shallots, peeled and finely chopped2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 x 400g tins chopped tomatoeslarge pinch dried red chilli flakes 2 tbsp fresh basil stalks, roughly chopped salt and freshly ground black pepper 2 tbsp olive oil 4 garlic cloves, crushed 2 shallots, peeled and finely chopped 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 x 400g tins chopped tomatoes large pinch dried red chilli flakes 2 tbsp fresh basil stalks, roughly chopped salt and freshly ground black pepper 250g/9oz rigatoni 125g/4½oz fontina cheese, grated165g/6oz grated Parmesan1 tbsp fresh mint leaves, chopped or left whole1 tbsp fresh basil leaves, chopped or left whole1 tbsp fresh flatleaf parsley leaves, chopped or left whole50g/1¾oz unsalted butter, softened, for greasing200g/7oz fresh breadcrumbs, plus 50g/1¾oz fresh, toasted breadcrumbs, to garnish 250g/9oz rigatoni 125g/4½oz fontina cheese, grated 165g/6oz grated Parmesan 1 tbsp fresh mint leaves, chopped or left whole 1 tbsp fresh basil leaves, chopped or left whole 1 tbsp fresh flatleaf parsley leaves, chopped or left whole 50g/1¾oz unsalted butter, softened, for greasing 200g/7oz fresh breadcrumbs, plus 50g/1¾oz fresh, toasted breadcrumbs, to garnish Method To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6.Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well.Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta.Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Bake for 30 minutes. Leave to cool a little before turning out.Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan. To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6. Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well. Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta. Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta. Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Bake for 30 minutes. Leave to cool a little before turning out. Bake for 30 minutes. Leave to cool a little before turning out. Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan. Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan.