Serves 4
Preparation time 10 minutes
Cooking time 25 minutes
5 tablespoons extra virgin olive oil, plus extra to serve
1 onion, thinly sliced
125 g (4 oz) speck slices, cut into strips
1 garlic clove, thinly sliced
200 g (7 oz) radicchio, shredded
400 g (13 oz) dried fusilli
salt and black pepper
Heat the oil in a large frying pan over a low heat, add the onion and cook, stirring occasionally, for 6–7 minutes until softened. Increase the heat to high and add the speck, garlic and radicchio. Cook, stirring, for 4–5 minutes until the radicchio is wilted and tender. Season with salt and pepper.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, reserving a ladleful of the cooking water.
Return the frying pan with the radicchio mixture to a low heat and toss in the pasta. Combine well, then add the reserved pasta cooking water and continue stirring until the pasta is well coated and looks silky. Serve immediately with a drizzle of oil.
For spring greens & gammon with pasta, replace the speck with 125 g (4 oz) finely diced gammon and replace the radicchio with 200 g (7 oz) shredded spring greens. Cook as above, drizzling the sauce with 2 tablespoons balsamic vinegar before serving.