Radicchio is one of my favourite vegetables. It has a bittersweet flavour and a texture that’s crisp when raw but almost meaty when it’s cooked. The cream here is optional.
500g dried rigatoni
3 tbsp olive oil
200g pancetta
1 small head radicchio,roughly diced
4 garlic cloves,finely chopped
150ml thickened cream
½ cup grated parmesan,plus extra to serve
black pepper,to serve
Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions. Start checking whether the pasta is done about 2 minutes before the time recommended on the packet.
While the pasta is cooking,heat a large frying pan over medium heat and add the olive oil and pancetta. Fry for about 2 minutes until the pancetta is crisp,then remove from the pan with a slotted spoon and set aside. Add the radicchio and garlic to the oil in the pan. Cook for about 5 minutes until the radicchio starts to brown. Add the pasta and about ½ a cup of the pasta water,then the cream,parmesan and pancetta,and toss together until the mixture creates a creamy sauce. Scatter with extra parmesan and freshly ground black pepper,then serve.
Continue thisedition
Mascarpone adds a rich creaminess to bechamel without being overwhelmingly cheesy and oily.
Free weekly forecast in life,love and career from renowned astrologer,Hedy Damari.
The jewellery label founder shares her day on a plate,including her go-to lunch.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.