4 Servings

Preparation: 20 minutes

Cooking: 12 minutes

INGREDIENTS

• 10 1/2 oz. lb (300 g) fusilli or sedani rigati
• 2 tbsp. (30 ml) extra virgin olive oil
• 9 oz. (250 g) radicchio, cut into strips
• 4 oz. (120 g) speck, cut into strips
• 2/3 cup (150 ml) heavy cream
• 1 1/2 oz. (40 g) shallots, sliced
• Salt and pepper

INSTRUCTIONS

1. Bring a pot of well-salted pot water to a boil. Add the pasta and cook until al dente. Drain.
2. In a skillet, heat the oil over low heat until hot. Add the shallots and cook, stirring, until browned, 3 to 4 minutes.
3. Raise the heat to medium, add the speck, and cook, stirring, for another 2 to 3 minutes to soften.
4. Add the cream to the skillet, season with salt and pepper, and lower the heat to low. Simmer until slightly reduced.
5. Add the radicchio and pasta to the skillet. Combine thoroughly with the sauce.
6. Serve the pasta warm.