Fusilli With Radicchio And Pancetta

• 1 lb fusilli (spiral pasta)
• 2 tbsp extra virgin olive oil
• 7 oz pancetta, thinly sliced
• 1 None red onion, halved, peeled and thinly sliced lengthwise
• 1 clove garlic, peeled and finely chopped
• 2 heads radicchio
• 1/2 cup water
• 2 tbsp balsamic vinegar, to serve
• None None cracked black pepper, to serve

1. Bring a large saucepan of salted water to a boil. Add the fusilli and cook according to the packet directions. Drain and return to the pan, covering with a lid.
2. Meanwhile, heat the oil in a small frying pan and saute the pancetta for 4 mins, until golden. Set the pancetta aside until cool enough to handle, then tear into large pieces.
3. Meanwhile, add the onion to the pan. Cook for 5 mins, stirring. Add the garlic and cook for 1 min. Increase the heat to high, add the radicchio and water and cook for 4 mins, until wilted. Add the vinegar. Season to taste and set aside.
4. Add the onion mixture and the pancetta to the pasta. Toss over a high heat for 1 min. Sprinkle with cracked black pepper, serve.

fusilli, extra virgin olive oil, pancetta, red onion, clove garlic, radicchio, water, balsamic vinegar, cracked black pepper

Taken from recipes-plus.com/api/v2.0/recipes/29742 (may not work)