A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio.
Omit the prosciutto to make this a vegetarian main dish.1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons3 1/2 tablespoons kosher salt, divided1 pound uncooked short pasta 8 ounces fontina cheese, cut into 1/2-inch cubes , dividedUnsalted butter, softened, for greasing baking dishPreheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes.
Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.Transfer pasta mixture to a 3-quart baking dish lightly greased with butter.
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