Rigatoni radicchio and bacon are typical flavours of the Veneto region. In fact radicchio is a real regional pride! Try the recipe.
180g Garofalo Rigatoni
200g Radicchio, washed and chopped
1 Clove of garlic
1/2 Glass of white wine
Oil to taste
Salt and pepper to taste
2 tbsp Pecorino Romano, grated
In a large pan, heat a splash of oil, add the garlic and cook for a few minutes until it starts to brown. Add the pancetta to the garlic and cook until crispy.
Turn up the heat on the pan, add the white wine and allow to evaporate. Once the alcohol has burnt off, remove the pancetta with a slotted spoon and set aside.
In the same pan, add the radicchio and allow to cook for 4-5 minutes. Add the pancetta back to the pan, stir into the radicchio and set aside.
In the same pan lower the radicchio, sauté it slightly and cook it for 4-5 minutes until it is wilted. Add the bacon again.
Bring a large pan of salted water to the boil and cook the Garofalo Rigatoni for 13 minutes, as stated on the pack. Keep aside some of the pasta water.
Once the pasta is cooked, drain well and stir together with the radicchio, pancetta and a sprinkle of pecorino. Add a splash of pasta water to create a creamy sauce.
Serve with a sprinkle of pecorino and salt and pepper to taste.