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"This is a twist-up of a BLT and it celebrates fall flavors, texture and aromas," Rach says. "I like a farro or whole-wheat pasta with this dish, but that's a matter of taste for the cook."
Rach's tip: The radicchio may also be grilled for a more pronounced smoky flavor.
Heat a large pot of water to boil for pasta.
Preheat oven to 450˚F and arrange the purple lettuce on baking sheet. Spray with oil, season with salt and pepper. Roast 7 minutes, then turn to roast 5 minutes more. Remove, cool to handle and shred.
For the sauce, heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, add the pancetta and render to crisp, 3 minutes. Add red onions and garlic and stir 2 to 3 minutes. Add tomatoes and reduce heat to low.
Salt water and cook pasta 1 minute less than package directions; drain, reserving 1 cup cooking water.
Toss pasta with sauce, cheese of choice and radicchio, adding reserved pasta water as needed to thin sauce. Finish with a fast drizzle of aged balsamic vinegar and parsley to serve.