Playing How To Make Bacon, Radicchio and Semi-Dried Tomato Pasta By Rachael

"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.

Ingredients
  • 2 large heads Treviso or radicchio, quartered lengthwise
  • Extra-virgin olive oil non-aerosol spray
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • ⅓ pound meaty smoked pancetta, chopped, or bacon, diced
  • 1 red onion, chopped
  • 4 cloves garlic, chopped or thinly sliced
  • About ¾ to 1 cup semi-dried tomatoes, drained (or sun-dried tomatoes in oil, drained and chopped or sun-dried tomatoes reconstituted in hot water, drained and chopped)
  • 1 pound farro or other spaghetti of choice
  • Grated pecorino cheese or Parmigiano-Reggiano cheese
  • 2 tablespoons aged Balsamic vinegar
  • Chopped flat parsley, to serve
Yield
Serves: 6
Preparation

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.