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| 3 Esslöffel | olive oil |
| 4 x ca. 30 g | Pancetta or lean bacon; diced |
| 1/2 Tasse | onion sliced |
| 2 Teelöffel | garlic minced |
| 1 | Head; (6 oz.) radicchio, thinly sliced |
| 1/2 Tasse | chicken broth |
| 2 Esslöffel | balsamic vinegar |
| 1/8 Teelöffel | salt |
| 1/8 Teelöffel | pepper ground |
| 1 x ca. 450 g | Fusilli or linguine; cooked according to package directions |
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1. Heat oil in medium skillet over medium heat. Add pancetta and cook, stirring occasionally, 5 minutes. Add onion; cook 5 minutes, until softened. Add garlic and cook 30 seconds. Stir in radicchio, broth, vinegar, salt and pepper. Cook until radicchio is just wilted, about 30 seconds more.
2. Toss sauce with hot pasta in large serving bowl. Makes 6 servings.
Fancy salads now often feature radicchio, a round, red head of chicory from Italy. Its bitter flavor is also gaining popularity with pasta, and in this sauce it takes only seconds to cook.
Per Serving Calories 460 Total Fat 19 g Saturated Fat 5 g Cholesterol 13 mg Sodium 280 mg Carbohydrates 59 g Protein 12 g
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