SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Fusilli with Radicchio and Pancetta

Makes: 6  servings Start to Finish 25 mins

Ingredients

  • 3 tablespoons  olive oil
  • 4 ounces  pancetta, diced
  • 1/2 cup  sliced onion
  • 1 6 ounce head radicchio, thinly sliced
  • 1/2 cup  chicken broth
  • 2 tablespoons  balsamic vineagar
  • 1/8 teaspoon  salt
  • 1/8 teaspoon  freshly ground black pepper
  • 1 pound  dried fusilli or linguine, cooked according to package directions
  • 2 teaspoons  minced garlic

Directions

1. Heat olive oil in medium skillet over medium heat. Add pancetta and cook, stirring occasionally, 5 minutes. Add onion; cook about 5 minutes or until softened. Add garlic and cook 30 seconds. Stir in radicchio, broth, vinegar, salt and pepper. Cook until radicchio is just wilted (about 30 seconds more).

2. Toss sauce with hot pasta in large serving bowl. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)460,
  • Fat, total(g)19,
  • chol.(mg)13,
  • sat. fat(g)5,
  • carb.(g)59,
  • pro.(g)12,
  • sodium(mg)280,
  • Percent Daily Values are based on a 2,000 calorie diet