Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar

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35 minutes Prep: 15 minutes Cook: 20 minutes

380 calories per serving view nutrition facts

Ingredients

8	ounces	pasta	penne or farfalle
1	tablespoon	salt
3	tablespoons	olive oil
4	each	shallots	chopped, or 6 green onions white part only
2	ounces	pancetta	diced
1	head	radicchio	sliced, or 1 lb. belgian endive
2	tablespoons	butter	unsalted, cut into small pieces
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	tablespoon	balsamic vinegar
1	x	salt	to taste
1	x	black pepper	freshly ground, to taste

Directions

Garganelli is a difficult-to-prepare fresh pasta that is originally used in this recipe. For instructions consult a pasta cookbook. Otherwise, substitute dried penne or farfalle.

Bring 3 quarts water to a boil in a large pot. Add salt, then the dried pasta. Cook until "al dente" (8-10 min.).

Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp.

Add radicchio and sauté until it wilts.

Scrape contents of skillet into a bowl. Toss to combine ingredients, season with salt and pepper to taste and serve.

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