From: Dan Blanchard, chef de cuisine, Bistro Bella Vita, Grand Rapids, Mich.

Yield: 4 servings

1 medium yellow onion
4 Tbsp. olive oil, divided
5 oz. campanelle pasta
2 tsp. garlic, minced
1 oz. dry white wine
4 oz. crumbled goat cheese
2 bunches scallions, thinly cut
? cups Calabrian chilies, diced
to taste Sea salt
to taste Fresh cracked pepper

Cut the yellow onion into large slices and lightly coat them with about 1 Tbsp. of olive oil. Grill the onions until slightly charred. When cooled, roughly chop and set aside. Cook the pasta in boiling water until al dente. Lightly sweat the garlic in the remaining 3 tablespoons of olive oil. To the pan, add white wine, cheese, scallions and chilies. Turn heat off. Add the pasta to the pan and gently stir. Check seasoning and divide among 4 bowls. Finish with sea salt and fresh cracked pepper.