Name: Farfalle with radicchio and pancetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram farfalle (bow pasta); 2 tablespoon extra virgin olive oil; 200 gram pancetta, finely diced; 1 red onion, halved, thinly sliced; 1 clove garlic, crushed; 2 heads radicchio, halved, cut into 1cm-wide strips; 1/2 cup water; 2 tablespoon balsamic vinegar

Farfalle with radicchio and pancetta

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

500 gram farfalle (bow pasta)

2 tablespoon extra virgin olive oil

200 gram pancetta, finely diced

1 red onion, halved, thinly sliced

1 clove garlic, crushed

2 heads radicchio, halved, cut into 1cm-wide strips

1/2 cup water

2 tablespoon balsamic vinegar

Method

1.Cook farfalle in a large saucepan of boiling, salted water according to packet instructions; drain and return to pan. Cover with lid; set aside to keep warm.

2.Meanwhile, heat oil in a large frying pan on medium.

3.Cook pancetta 4 minutes, stirring occasionally, until brown. Add onion; cook a further 5 minutes, stirring, until softened. Add garlic; cook a further 1 minute.

4.Increase heat to high. Add radicchio with water; cook a further 4 minutes, until radicchio wilts. Add balsamic vinegar; season to taste.

5.Add radicchio mixture to farfalle; toss on high heat 1 minute, until warmed through. Serve.

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Ingredients

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