Fusilli With Bacon And Radicchio Lettuce Recipe
Ingredients
| Fusilli | 1 Pound | |
| Oil | 1 Teaspoon | |
| Pancetta | 1/4 Pound, diced | |
| Onions | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 1 medium headofradic-chio cut into wedges | ||
| White wine | 1 Cup (16 tbs) | |
| Tomatoes | 4 Cup (16 tbs), coarsely chopped | |
| Tomato Paste | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Mozzarella cheese | 1/4 Pound, diced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
In large skillet, add and saute until bacon becomes limp.
Either keep or pour off oil.
Add and continue to saute briefly.
Add and cook on a medium heat until wilted, approx 5 minutes.
Add and cook to reduce slightly, approx 3 minutes.
Add and simmer for 10 minutes, stirring occasionally.
Add and combine.
Add pasta and combine well.
Top pasta with cheese
Drain and set aside.
Meanwhile, prepare sauce.
In large skillet, add and saute until bacon becomes limp.
Either keep or pour off oil.
Add and continue to saute briefly.
Add and cook on a medium heat until wilted, approx 5 minutes.
Add and cook to reduce slightly, approx 3 minutes.
Add and simmer for 10 minutes, stirring occasionally.
Add and combine.
Add pasta and combine well.
Top pasta with cheese
Chef
