Penne with radicchio

Method

1. Fill a pot for the pasta with about six quarts of water, place over high heat, and bring to a boil.

2. Peel the onion and finely chop it. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden colour, about five minutes.

3. While the onion is sautéing, cut the pancetta into narrow strips about one inch long. Remove any bruised leaves from the radicchio, cut it in half lengthwise, and cut off the bottom of the root. Finely shred the radicchio. When the onion is ready, add the pancetta and cook until it loses its raw colour, one to two minutes. Add the radicchio and season with salt and pepper. Add about ½ cup water, lower the heat to medium, and cover the pan.

4. Cook until the radicchio is very tender, about 20 minutes. Check periodically and add more water if the liquid evaporates before radicchio is tender.

5. Finely chop enough parsley to measure about one tablespoon. After the radicchio has been cooking for at least 15 minutes, add about two tablespoons salt to the boiling pasta water, add the penne, and stir well. Cook until al dente. When the radicchio is tender, uncover the pan, raise the heat, and let any remaining moisture evaporate.

6. Add the cream and parsley and cook until the cream has thickened and reduced by about one-third. When the pasta is done, drain well, toss with the sauce and the grated Parmigiano-Reggiano, and serve at once. Radicchio adds a refreshing, slightly bitter flavour to salads. When it is cooked, it loses some of its bitterness and makes a rich, luscious sauce.
   This recipe is from Giuliano Hazan’s Thirty Minute Pasta, published by Stewart, Tabori & Chang