Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar
8 oz Dried Penne or Farfalle 1 tb Salt 3 tb Olive oil 4 Shallots, chopped - OR -6 green onions, white part - only 2 oz Pancetta (Italian Bacon), - diced 1 Head Radicchio (or 1 lb.
Ingredients
- 8ozdried penne or farfalle
- 1tbsp salt
- 3tbsp olive oil
- 4shallots, chopped
- 1tbsp balsamic vinegar
Directions
- 1
8 oz Dried Penne or Farfalle 1 tb Salt 3 tb Olive oil 4 Shallots, chopped - OR -6 green onions, white part - only 2 oz Pancetta (Italian Bac
- 2
Belgian Endive) sliced into -thin strips to yeild 2 cups 2 tb Unsalted butter, cut into -small peices 1/4 c Grated Parmesan Cheese 1 tb Bals
- 3
For instructions consult a pasta cookbook
- 4
Otherwise, substitute dried penne or farfalle.] 1
- 5
Bring 3 quarts water to a boil in a large pot
- 6
Add salt, then the dried pasta
- 7
Cook till "al dente" (8-10 min.)
- 8
Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp