Rolled Pasta with Radicchio, Pancetta, & Balsamic Vinegar

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.