Ingredients

• 1 packet of penne
• 4 shallots
• chopped
• 2 cloves garlic
• chopped
• olive oil
• 2 packets of pancetta
• 1 red chilli
• chopped
• 2 heads of radicchio
• glass white wine
• 150ml/5fl oz vegetable stock
• small tub double cream
• zest and juice of 1 lemon
• 1 tbsp mascarpone
• handful fresh parsley
• chopped
• shavings of parmesan

Directions

• Cook the penne in a large pan of salted water
• drain and return to the pan.
• While the pasta is cooking
• sweat the onion and garlic gently in a little oil until just soft and remove from the pan. Turn up the heat and add the pancetta
• chilli and radicchio. Cook for a few minutes.
• Add the wine
• stock and reduce
• add the cream and cook for a few minutes more. Add the mascarpone
• lemon juice and zest and mix well.
• Add the radicchio mixture to the cooked pasta and stir well. Tip into a bowl
• scatter with parsley and shavings of parmesan and serve immediately.