Preheat the oven to 375ºF. Cut the radicchio into 2-inch pieces and separate the layers. Spread on a sheet pan and drizzle with olive oil, minced garlic, italian seasoning, salt and pepper. Roast for 10 minutes.
Stir the radicchio in the pan, then add the chickpeas and red onion to the sheet pan and roast for another 10 minutes.
Bring a large pot of water to a boil and cook pasta according to package directions. Before draining pasta, reserve 1/2 cup of pasta water.
Return the pasta to the pot and add the radicchio and chickpeas from the sheet pan. Pour in the 1/2 cup of remaining pasta water, parmesan and drizzle of balsamic vinegar. Stir and let sauce thicken for a few minutes then dig in!