4 Servings
Preparation: 20 minutes
Cooking: 12 minutes
INGREDIENT
10 1/2 oz. lb (300 g) fusilli
or sedani rigati
2 tbsp. (30 ml) extravirgin
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
HOW TO COOK FUSILLI WITH SPECK AND RADICCHIO
Bring a pot of well-salted pot water to a boil.
In a skillet, heat the oil over low heat until hot. Add the shallots and cook, stirring,
until browned, 3 to 4 minutes. Raise the heat to medium, add the speck, and cook,
stirring, for another 2 to 3 minutes to soften. Add the cream, season with salt and
pepper, and lower the heat to low. Simmer until slightly reduced.
Meanwhile, cook the pasta in the boiling water until al dente and drain. Combine
the pasta thoroughly with the sauce and serve.
