Rolled Pasta with Radicchio, Pancetta, & Balsamic Vinegar
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta
penne or farfalle |
|
| 15 | ml |
salt
|
|
| 45 | ml |
olive oil
|
|
| 4 | each |
shallots
chopped, or 6 green onions white part only |
*
|
| 57.8 | ml/g |
pancetta
diced |
*
|
| 1 | head |
radicchio
sliced, or 1 lb. belgian endive |
*
|
| 3E+1 | ml |
butter
unsalted, cut into small pieces |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
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.
