Ingredients
1 packet of penne
4 shallots, chopped
2 cloves garlic, chopped
olive oil
2 packets of pancetta
1 red chilli, chopped
2 heads of radicchio
glass white wine
150ml/5fl oz vegetable stock
small tub double cream
zest and juice of 1 lemon
1 tbsp mascarpone
To serve:
handful fresh parsley, chopped
shavings of parmesan
Method
1. Cook the penne in a large pan of salted water, drain and return to the pan.
2. While the pasta is cooking, sweat the onion and garlic gently in a little oil until just soft and remove from the pan. Turn up the heat and add the pancetta, chilli and radicchio. Cook for a few minutes.
3. Add the wine, stock and reduce, add the cream and cook for a few minutes more. Add the mascarpone, lemon juice and zest and mix well.
4. Add the radicchio mixture to the cooked pasta and stir well. Tip into a bowl, scatter with parsley and shavings of parmesan and serve immediately.
