Pennete con radicchio

Veneto
Preparation - Easy
Serves 4

1 small head of radicchio, about 4-5 cups, washed and cut fine (shredded)
2 oz. of proscuitto crudo, cut in thin strips
4 T extra virgin olive oil
1 medium onion, finely chopped
3 T freshly grated Parmigiano Reggiano
Salt and freshly ground black pepper
1 lb penne rigate

Remove the outer leaves of radicchio, separate the rest of the leaves, wash, drain and cut into small pieces.

Heat the olive oil in a large heavy saucepan and saute onions till transparent. Add the prosciutto cut into thin strips and cook for a few minutes, till onions turn golden.

Add the radicchio and a pinch or two of salt and cook, covered, about five minutes, till cooked through and soft.

Cook the pasta, drain and add to the pan with the radicchio mixture for a minute or two.

Remove from heat. Add the cheese and freshly ground pepper.

Toss well and serve on preheated plates, or into a warm serving bowl.

If too dry, add a tablespoon or two of the pasta cooking liquid till desired consistency is reached.