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Fusilli with radicchio and pancetta

Fusilli with radicchio and pancetta
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Fusilli with radicchio and pancetta

Ingredients

  • 500g fusilli
  • 2 tablespoons extra virgin olive oil
  • 200g pancetta
  • 1 red onion, halved and sliced thinly lengthways
  • 1 large garlic clove, finely chopped
  • 2 heads radicchio, torn into pieces
  • 2 tablespoons balsamic vinegar
  • 3¼ per serve
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Method

  1. Cook fusilli in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan, covering with a lid.
  2. Meanwhile, heat oil in a small frying pan and sauté pancetta for 4 minutes, until golden. Set aside, tear into pieces. Add onion and cook another 5 minutes, stirring. Add garlic and cook another minute. Increase heat to high, add radicchio with ½ cup water and cook for another 4 minutes, until wilted. Add balsamic vinegar, season to taste and remove from heat.
  3. Add radicchio to pasta and toss on high heat for 1 minute. Serve immediately.
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