Penne with speck and radicchio. A simple and tasty main course, with a slightly bitter taste.
This recipe is ideal for a lunch or a quick dinner but full of flavor, and it is perfect to prepare in any season.
With very few ingredients and a simple process, you will bring to the table a dish with an authentic and strong flavor.
And for an extra touch, you can cream it with some fresh spreadable cheese and serve it with a grated cheese topping.
Try it right away and let me know if you liked it.
And speaking of main courses, you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 12 oz penne rigate
- 1 head radicchio
- 7 oz diced speck (or in strips)
- 1/4 white onion
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper (optional)
Tools
- Frying Pan
- Lid
- Pot
- Lid
- Cutting Board
Steps
Wash the radicchio, remove the harder white part and cut it into strips.
Cut the speck into cubes or strips and finely chop the white onion.In a large frying pan, heat 2 tablespoons of extra virgin olive oil.
Add the chopped onion and let it soften over low heat for a few minutes.Add the speck and let it brown for 2-3 minutes until it becomes slightly crispy.
Add the radicchio, adjust salt and pepper to taste and mix well.
Cook for about 5 minutes until the radicchio softens.Meanwhile, cook the penne rigate in a pot with plenty of salted water. Once cooked, drain them and throw them into the pan, and sauté everything together for 1-2 minutes over medium heat to flavor the pasta well.
If necessary, add a ladleful of cooking water to better blend everything.
Our penne with speck and radicchio are ready. Serve them immediately!
Enjoy your meal.
If you liked this recipe, you might be interested in:
5 Autumn Main Dishes with Pumpkin
Storage and Advice …
You should enjoy penne with speck and radicchio IMMEDIATELY, right after cooking!
I do not recommend storing this dish.
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