Penne with Radicchio & Pancetta
6 garlic cloves –minced
¼ c. Extra virgin olive oil
1 lb. penne pasta
8 oz. pancetta – diced
1 Spanish onion -diced
½ c dry white wine
8 c. radicchio leaves –roughly chopped
10 fresh basil leaves -torn
1 c ricotta salata -crumbled
1) Heat up the olive oil in a large heavy bottom Dutch oven and cook the pancetta until golden brown and crispy. Transfer to a bowl with a slotted spoon and keep warm. Add the onion with a pinch of salt to the pancetta drippings and sauté for 10 minutes until translucent. Add the garlic and sauté for another minute making sure not to burn it.
2) Add the wine and bring to a simmer. Add radicchio and simmer until wilted, about 2 minutes.
3) Meanwhile cook pasta in large pot of boiling salted water until al dente. Drain pasta and toss it together with the radicchio mixture then gently fold in the ricotta salata, pancetta and basil. Adjust seasonings with salt and pepper and serve.