Caramelised red onion pasta with prosciutto and rocket

Sweet, sticky caramelised onions are the key to making this pasta recipe shine. With goat's cheese, rocket and prosciutto, this recipe creates a simple yet delicious family meal in a snap

By Jennene Plummer
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 500 gram casarecce pasta (see recipe tip)
  • 1 cup frozen peas
  • 2 tablespoon olive oil
  • finely grated zest and juice of 1 lemon
  • 100 gram soft goat’s cheese
  • 60 gram bag baby rocket
  • 50 gram prosciutto, torn
  • lemon wedges to serve
Caramelised red onion
  • 2 tablespoon olive oil
  • 25 gram butter
  • 2 large red onions, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoon brown sugar
  • 2 tablespoon red wine vinegar
  • 1 tablespoon fresh thyme


  • 1
    Cook pasta following packet instructions, adding peas in the final 30 seconds. Drain, reserving ¼ cup liquid.
  • 2
    For the caramelised red onion: In a heavy-based saucepan, heat oil and butter on medium. Sauté onion and garlic for 15 minutes. Reduce heat to low. Add sugar, vinegar and thyme. Cook, stirring, for 10-12 minutes until jam-like. Remove from heat and season. Cool.
  • 3
    Toss pasta and peas with combined oil, juice and zest on low. Add reserved cooking liquid, caramelised onion, goat’s cheese and rocket, tossing. Season.
  • 4
    Top with prosciutto. Serve with lemon wedges.


  • Use penne pasta if casarecce is unavailable.