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Ingredients
300 gram penne
2 shallots, finely minced
100 gram pancetta, cubed
3 tablespoons olive oil
200 gram radicchio, finely shredded
4 tablespoons butter
4 tablespoons Parmigiano-Reggiano, grated
2 tablespoons aceto balsamico tradizionale di Modena

Method
This is one of those wonderful quick pasta recipes, where the sauce is made while the pasta is cooking.

You can use whatever radicchio is available, but try to get the radicchio rosso di Treviso if you can. The radicchio rosso di Chiogia is also a good choice.

The balsamic vinegar gives a sweet touch that contrasts the bitterness of the radicchio, but only real aceto balsamico tradizionale di Modena will give this effect. Very expensive and difficult to come by, it is worthwile to get a bottle into your pantry. The taste has nothing to do with commercial balsamic vinegar.

Preparation:
Bring a large pot with salted water to the boil, and cook the pasta. While the pasta is cooking, prepare the sauce. Heat the olive oil in a pan, and add the shallots and the pancetta. Cook for 5 minutes, and then add the radicchio. Cook on a medium heat, till the radicchio has wilted. Drain the pasta, and add to the sauce. Add the butter and the grated cheese, and stir untill combined. Drizzle the balsamic vinegar over it, and serve at once.

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