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Tagliatelle with Radicchio, Pancetta and Vidalia Onion

Food Network Canada
YIELDS
4 servings
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Ingredients

1
lb(s) tagliatelle (454 grams)
3
Tbsp olive oil (45 ml)
3
oz sliced pancetta, cut into 1 cm wide strips (85 grams)
1
small Vidalia onion, chopped
2
clove garlic, minced
heads of radicchio, sliced, preferably radicchio di Treviso (about 2 cups/500 ml)
1
Tbsp tomato paste (15 ml)
cup light red wine (75 ml)
2
sprig fresh rosemary
1
cup chicken stock (250 ml)
1
Tbsp balsamic vinegar (15 ml)
¼
cup chopped parsley (60 ml)
cup grated pecorino cheese (125 ml)
Coarse salt and freshly cracked black pepper to taste
4
sprig parsley or rosemary, for garnish, optional
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Directions

Step 1

Bring a large pot of water to a rolling boil. Salt water generously. Add tagliatelle and stir. Cook pasta al dente (firm to the bite), about 7 to 9 minutes.

Step 2

While pasta is cooking, add olive oil to a large skillet over medium high heat. Add pancetta and sauté until golden. Add onions and sprigs of rosemary, cook until onions are golden, about 2 minutes. Add garlic and chopped radicchio and sauté about 1 minute. Add tomato paste and cook for 1 minute. Add wine to deglaze the pan. Bring to a boil. Add stock. Bring to a simmer. Season the mixture with salt and pepper. Add balsamic vinegar.

Step 3

Drain pasta when cooked. Add pasta to the radicchio and onion mixture. Toss to combine. Stir in parsley. Sprinkle with cheese. Garnish with sprigs of herbs if desired. Serve. Serves 4 to 6 depending if served as appetizer or main.

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