Farfalle With Radicchio

• Salt
• 6 ounces farfalle (bow-tie pasta)
• 1 tablespoon extra-virgin olive oil
• 2 ounces prosciutto, finely slivered
• 1 head radicchio, cored and shredded
• 1 tablespoon unsalted butter
• Freshly ground black pepper
• Freshly grated Parmesan cheese

1. Bring a pot of salted water to a boil for the farfalle.
2. When it is boiling, add the farfalle, cook until al dente, about eight minutes; drain.
3. Meanwhile, heat the oil in a heavy skillet.
4. Add the prosciutto and saute over medium heat until it begins to brown.
5. Add the radicchio and stir-fry a few minutes, until it begins to wilt.
6. Add a few tablespoons of the pasta cooking water and continue to cook until the radicchio is tender.
7. Add the drained pasta to the skillet and toss well.
8. Season to taste with salt and pepper.
9. Add the butter.
10. Serve at once with Parmesan cheese.

salt, pasta, extravirgin olive oil, head radicchio, unsalted butter, freshly ground black pepper, parmesan cheese

Taken from cooking.nytimes.com/recipes/9270 (may not work)