Pasta with caramelised onions and apples tastes extremely good. The South Tyrolean PGI apple is the star of this dish and everybody falls in love with its sweet and sour flavour.

1. Thinly slice the onion. Heat the olive oil and butter in a frying pan. Add the onion and sauté for 2-3 minutes at medium-high heat. Then turn the heat down and continue cooking for about 10 minutes with the lid on. Stir occasionally. Remove the lid, increase the heat to 7, and add one tablespoon of sugar to the onions. Cook until the onions are soft and caramelized.
2. Chop off the top of the garlic bulb, add oil prior to roasting it in the oven and wrap in tinfoil. Bake at 200 °C for about 50 minutes or in an air fryer for about 30 minutes. The cloves are ready when they are totally soft. We also recommend putting some tubers in the oven to make a cream.
3. Bring water to a boil.
4. Meanwhile, split your apple in half, push out the core and cut into cubes.
5. Heat the olive oil in a skillet and add the apple cubes, two roasted garlic cloves and the caramelised onions. Add salt and pepper to taste. Smash the remaining baked garlic cloves with a wooden spoon. Sauté at medium heat until the apple cubes are tender. It will take about 10 min.
6. Salt your pasta water and cook the rigatoni according to package instructions.
7. Add the pasta to your apple and caramelised onions dressing and use some of the cooking water if necessary. Garnish with walnuts and sage.
8. Serve with a sprinkle of parmesan and a pinch of chili pepper.