Monday, April 2, 2007

Pasta Radicchionara?

Vicky and Ty, this is for you.

This was an I-need-comfort-food-night. I read a nice story about pasta carbonara recently, and I had been planning to make a pasta dish with radicchio, so ... Pasta Radicchionara was born.

Pasta Radicchionara
  • 8 oz. whole wheat spaghetti (I used Bionature brand)
  • 3 slices bacon, chopped
  • 2-3 shallots sliced
  • 1/4 cup white wine or dry vermouth
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 head radicchio (bigger than a baseball, smaller than a softball), sliced thin
  • handful chopped parsley
  • 1/3 cup grated parmesan cheese
Boil your pasta in heavily salted water - whole wheat pasta will take a little longer than "regular" pasta. While it's boiling, make the sauce.

Saute the bacon in a skillet until crisp and browned. Remove the bacon from the pan and set aside. Pour off most of the bacon fat from the skillet and saute the shallots. When they are softened and a little browned, pour on the vermouth. Scrape up any browned bits from the bottom of the skillet. When half the vermouth has boiled away, pour on the chicken broth and the cream. Keep boiling the sauce until the liquid is reduced by half.

Add the radicchio and parsley to the sauce and stir to mix everything together.

When the pasta is done, drain the pasta and put it back into the pot. Toss the sauce on top of the pasta. Over heat, toss the pasta together with the sauce, the cheese and some salt and pepper. Toss the bacon back over the pasta.

Serves 2-3

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