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Rigatoni with radicchio and pancetta
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 2
For a sumptuous supper, try cooking up this creamy pasta from Theo Randall
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Ingredients
Method
1. Heat the oil in a large frying pan and gently fry the onion and garlic for 5 minutes or until softened. Stir in the pancetta and rosemary and cook for 5 more minutes until the pancetta is crispy.2. Add the radicchio and cook for about 10 minutes or until it has wilted down, then stir in the cream and a squeeze of lemon juice.
3. While the radicchio is wilting, cook the pasta according to packet instructions. Drain, then add to the creamy sauce, stirring to combine. Serve, topped with a sprinkling of grated parmesan.
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Latest Comment
Found the wilted radicchio to be very bitter (I know that's how it should be) and so added a couple of good pinches of sugar and found the result very satisfying.