Fusilli with speck and radicchio
11.5 oz Fusilli
2 tbsp extra virgin olive oil
9 oz radicchio
4.5 oz speck
2 tsp cream
1.5 oz shallot
Salt and pepper to taste
Heat up the extra virgin olive oil in a pan and add the shallot, cleaned and finely chopped.
Let it brown lightly for 3-4 minutes on low heat. Clean and wash the radicchio and cut in strips. Add the speck cut in strips in the pan and sauté for 2-3 minutes on medium heat, then add the radicchio as well.
Cook for 5 minutes, then add the cream and adjust salt and pepper. Let reduce, if needed, on low heat. In the meantime, cook the Fusilli in boiling salted water.
Drain al dente and toss in the pan with the sauce, making sure that all the ingredients are well blended.
You can also use Sedani Rigati pasta for this recipe.