Penne with Radicchio, Pancetta, and Pecans

 

David Malosh for The New York Times

from The New York Times

submitted by Jan Chernoff 

serves 4 

 

1 large leek 

4 ounces sliced pancetta, chopped 

3 tablespoons extra virgin olive oil 

2 heads radicchio (1 pound), quartered, cored, and diced 

½ to 1 cup water 

1 pound penne rigate 

¼ cup balsamic vinegar 

1 teaspoon salt 

¼ teaspoon freshly ground black pepper + more to taste 

½ cup heavy cream 

¼ cup pecan halves, chopped 

Chives, thinly sliced, for garnish 

2 tablespoons grated Parmesan cheese 

 

Bring a large pot of salted water to boil for the pasta. 

 

Cut the leeks half lengthwise and rinse out sand and grit under running water. Then thinly slice, discarding dark green ends.  

 

In a large skillet, sauté pancetta over medium heat until slightly crisp. Add the olive oil, heat up, then stir in the leeks. Add the radicchio, a little at a time, stirring until slightly wilted. Add enough water to moisten and simmer until the radicchio is tender, about 5 to 10 minutes. 

 

Meanwhile, begin cooking the pasta according to package directions. When draining, reserve ½ cup of the cooking water. 

 

Add the balsamic vinegar, salt, and pepper to the radicchio and simmer about 30 seconds. Stir in cream and pasta water, then heat through gently. Add drained pasta to the skillet and stir over low heat for a minute to combine. Top each serving with pecans, chives, Radicchio, Parmesan, and a generous grinding of pepper.