Pasta Al Radicchio

This is a simple, but delicious pasta dish the chef of a tiny restaurant in Trieste came up with, when I asked for a vegetarian alternative. It's especially nice with rather thick, fresh pasta. I experimented a bit and came up with this version. You can garnish with shaves of parmesan and deep fried, crispy arugula/rocket or parsley leaves.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 500  g pasta (fresh works best)
• 300  g radicchio (roughly chopped)
• 2  garlic cloves (minced)
• 2  shallots (chopped)
• 100  ml dry white wine
• 1  tablespoon honey
• 50  ml  cream (or more if you like)
• 1 -2  pepperoncini pepper (optional)
• 1  tablespoon butter
• 2  tablespoons walnuts (chopped)
• 50  g parmesan cheese (shaves)
•  salt and pepper
• 3  tablespoons arugula (chopped and very briefly deep fried until crispy) or 3  tablespoons parsley (chopped and very briefly deep fried until crispy)

Directions

1. Melt butter in a skillet. Add shallots and garlic and, if using, chopped peperoncino/i and let fry until translucent.
2. Add chopped radicchio and honey and let caramellise for about 1 minute.
3. Add white wine. Stir.
4. Add cream and let cook until thick and creamy.
5. Add chopped walnuts to sauce.
6. Cook pasta according to package direction (if not homemade).
7. Salt and pepper sauce to taste.
8. Deep fry chopped arugula or parsley in enough oil until crispy but not burnt. Transfer to kitchen paper to "de-oil".
9. Mix pasta and sauce.
10. Garnish with shaves of parmesan and deep fried arugula or parsley.