Name: Tagliatelle with Radicchio, Pancetta and Vidalia Onion
Yield: 4 servings
Cuisine: Italian
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); ⅓ 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); ⅓ cup grated pecorino cheese (125 ml); Coarse salt and freshly cracked black pepper to taste; 4 sprig parsley or rosemary, for garnish, optional

Yields

4 servings

ingredients

lb(s) tagliatelle (454 grams)

Tbsp olive oil (45 ml)

oz sliced pancetta, cut into 1 cm wide strips (85 grams)

small Vidalia onion, chopped

clove garlic, minced

heads of radicchio, sliced, preferably radicchio di Treviso (about 2 cups/500 ml)

Tbsp tomato paste (15 ml)

⅓

cup light red wine (75 ml)

sprig fresh rosemary

cup chicken stock (250 ml)

Tbsp balsamic vinegar (15 ml)

cup chopped parsley (60 ml)

⅓

cup grated pecorino cheese (125 ml)

Coarse salt and freshly cracked black pepper to taste

sprig parsley or rosemary, for garnish, optional

Ingredient Substitution Guide

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.

Rate Recipe

Be the first to rate Tagliatelle with Radicchio, Pancetta and Vidalia Onion

Tagliatelle with Radicchio, Pancetta and Vidalia Onion

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter