Servings: 4

INGREDIENTS:

• 8 oz Dried Penne or Farfalle
• 1 Tbs Salt
• 3 Tbs Olive oil
• 4 Shallots, chopped OR 6 green onions, white part only
• 2 oz Pancetta (Italian Bacon), diced
• 1 Head Radicchio (or 1 lb. Belgian Endive) sliced into thin strips to yield 2 cups
• 2 Tbs Unsalted butter, cut into small pieces
• 1/4 cup Grated Parmesan Cheese
• 1 Tbs Balsamic Vinegar
• Salt and fresh ground Pepper

INSTRUCTIONS:

1. Bring 3 quarts water to a boil in a large pot. Add salt, then the dried pasta. Cook until “al dente” (8-10 minutes).
2. Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and the pancetta begins to crisp.
3. Add radicchio and sauté until it wilts.
4. Scrape the contents of the skillet into a bowl.
5. Toss to combine all the ingredients, season with salt and pepper to taste.
6. Serve the pasta topped with grated Parmesan cheese and a drizzle of balsamic vinegar.

VARIATIONS OF GARGANELLI CON RADICCHIO, PANCETTA E ACETO BALSAMICO

1. Vegetarian Version: For a vegetarian option, omit the pancetta and replace it with sautéed mushrooms or sun-dried tomatoes. You can also add some toasted pine nuts or walnuts for extra texture and flavor.
2. Creamy Sauce: Add a touch of heavy cream or half-and-half to the skillet along with the radicchio and shallots. This will create a creamy and indulgent sauce that pairs wonderfully with the bitter notes of the radicchio.
3. Goat Cheese or Gorgonzola: Crumble some tangy goat cheese or Gorgonzola over the finished pasta to add a creamy and slightly pungent taste. The cheese will melt slightly from the warmth of the pasta, creating a delicious contrast with the radicchio.
4. Herbs: Experiment with fresh herbs such as thyme, rosemary, or sage to enhance the overall flavor. Adding herbs can elevate the dish and add an aromatic element.
5. Chili Flakes: For those who enjoy a bit of heat, sprinkle some chili flakes or red pepper flakes on top of the pasta before serving. It will add a subtle kick to balance the sweetness of the balsamic vinegar.
6. Grilled Chicken or Shrimp: If you prefer a heartier meal, add some grilled chicken or shrimp to the pasta. The protein will complement the flavors and add extra substance to the dish.
7. Arugula or Spinach: Mix in some fresh arugula or baby spinach leaves after the pasta is cooked but still warm. The greens will wilt slightly and add a lovely freshness to the dish.
8. Sun-Dried Tomato Pesto: Substitute the olive oil with sun-dried tomato pesto. It will infuse the pasta with rich tomato flavor and complement the radicchio and pancetta.
9. Caramelized Onions: Instead of using regular sautéed shallots, caramelize the onions slowly over low heat until they turn sweet and golden. This will add a delightful depth of flavor to the dish.
10. Mushroom Medley: Replace the radicchio with a mix of sautéed wild mushrooms, such as shiitake, oyster, and cremini. The earthy flavors of the mushrooms will pair well with the pancetta and balsamic vinegar.
11. Citrus Zest: Add a burst of freshness by incorporating some citrus zest, such as lemon or orange, into the dish. The citrusy notes will brighten up the flavors and balance the richness of the pancetta.
12. Toasted Garlic: Instead of minced garlic, try using whole cloves of garlic that have been lightly toasted in olive oil. The toasted garlic will infuse the sauce with a delicious nutty flavor.
13. Caramelized Fennel: Replace the radicchio with caramelized fennel slices. The sweet and slightly licorice-like taste of fennel will add a unique twist to the dish.
14. Pomegranate Seeds: Sprinkle some fresh pomegranate seeds over the pasta just before serving. The juicy bursts of sweetness will add a delightful pop of color and flavor.