400 g Gallo fresh ham tortellini 200 g grapes 50 g single cream a glass of dark rum currants 1 onion 4 tablespoons oil

Finely peel and chop the onion. Gently sauté the onion in a frying pan with a little oil. Meanwhile, macerate the currants in the dark rum. Skin and de-seed the grapes. Boil the pasta in plenty of salted water, following the instructions on the packet. When the onion is cooked, add the cream and cook for a few minutes until the mixture thickens a little. Strain the currants and add them to the sauce with the grapes. Lastly, drain the pasta and add it to the sauce. Serve immediately.