Rolled pasta with radicchio pancetta and balsamic vinegar

Yield: 4 servings

Ingredients:

8 oz Dried Penne or Farfalle 1 Head Radicchio (or 1 lb.
1 tb Salt -Belgian Endive) sliced into
3 tb Olive oil -thin strips to yeild 2 cups
4 Shallots

Instructions:

chopped 2 tb Unsalted butter cut into - OR -small peices -6 green onions white part 1/4 c Grated Parmesan Cheese - only 1 tb Balsamic Vinegar 2 oz Pancetta (Italian Bacon) Salt and fresh ground Pepper - diced **Garganelli con Radicchio Pancetta e Aceto Balsamico** [NOTE: Garganelli is a difficult-to-prepare fresh pasta. For instructions consult a pasta cookbook. Otherwise substitute dried penne or farfalle.] 1. Bring 3 quarts water to a boil in a large pot. Add salt then the dried pasta. Cook till "al dente" (8-10 min.). 2. Meanwhile in a skillet heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp. Add radicchio and saute' until it wilts. 3. Scrape contents of skillet into a bowl. Toss to combine ingredients season with salt and pepper to taste and serve. From Chicago Tibune Magazine May 2 1993 recipes provided by Marta Pulini chef of Le Madri (New York City) posted by Bud Cloyd