Pasta with Radicchio
and Pancetta
ACTIVE 25 MIN; TOTAL 30
MIN; SERVES 4Using a nonreactive pan to
cook the radicchio will help
keep some of the chicory’s
crimson color.3 Tbsp. extra-virgin
olive oil
3 garlic cloves, smashed
1 medium (about 8 oz.)
red onion, cut
lengthwise into^1 / 2 -in.
slices(^1) / 4 cup dry red wine
4 oz. diced pancetta
(about 1 cup)
2 small heads radicchio
(about^3 / 4 lb.), trimmed,
cored, quartered, and
cut into 1-in.-wide strips
(about 6 cups)
(^1) / 4 tsp. crushed red pepper
(^1) / 4 tsp. granulated sugar
Kosher salt
Freshly ground black
pepper
(^1) / 2 lb. dried pappardelle,
torcetti, or gemelli
pasta
2 Tbsp. unsalted butter
(^1) / 2 cup heavy cream
Shaved Parmigiano-
Reggiano cheese, for
serving
- Heat oil in a large, heavy,
nonreactive skillet over
medium. Add garlic; cook,
stirring often, until fragrant
and golden, about 2 minutes.
Discard garlic. Add onion;
cook, stirring often with a
wooden spoon, until soft-
ened, about 4 minutes. Add
wine and simmer until almost
completely reduced, about
2 minutes. Add pancetta;
cook, stirring often, until the
fat has rendered, about 4
minutes. Add radicchio, red
pepper, and sugar; fold mix-
ture with tongs to combine
and coat radicchio with oil,
about 2 minutes. Season to
taste with salt and pepper.
2. Meanwhile, cook pasta
according to package direc-
tions; drain pasta. Melt butter
in pasta pot over medium.
Return pasta to pot, and add
heavy cream, shaking pot and
gently stirring to avoid tearing
noodles, until pasta is coated,
about 1 minute. Season with
salt and pepper. Spoon pasta
onto 4 plates, and top with
radicchio mixture. Top with
shaved Parmigiano-Reggiano,
and serve immediately.
—CHRISTOPHER HIRSHEIMER;
MELISSA HAMILTON
Pasta alla Norma
ACTIVE 50 MIN; TOTAL 2 HR
15 MIN; SERVES 8With its tomato sauce, silky
eggplant, and ricotta cheese,
this Sicilian pasta dish repre-
sents the height of summer.
Italian nonna Roberta Rizzo
prefers corn oil for frying
because of its mild flavor and
high smoke point.6 1 / 2 lbs. (32 total) plum or
Roma tomatoes,
quartered
1 lb. small sweet onions
(such as cipollini), cut
into 2-in. pieces (about
3 cups)
1 Tbsp. fine sea salt(^1) / (^2) cup packed basil leaves,
plus more for garnish
2 1 / 2 cups corn oil
4 lbs. eggplant, peeled
and cut into 1-in. cubes
(about 20 cups)
2 tsp. fine non-iodized
salt, divided
2 lbs. uncooked penne
rigate
1 1 / 2 oz. ricotta salata
cheese, grated with a
Microplane grater
(about 1 cup)
- Combine tomatoes and
onions in a large stockpot
over medium. Cook, stirring
constantly, until tomatoes
begin to release their juices,
about 5 minutes. Cover and
cook, stirring occasionally,
until tomatoes are fully
broken down and very soft,
about 30 minutes.
2. Using a spider or slotted
spoon, transfer tomatoes and
onions to a large heatproof
bowl; reserve liquid in pot.
Place a food mill over stock-
pot. Pass tomatoes and
onions through food mill into
stockpot, discarding tomato
skins and other solids. Stir
in fine sea salt and reduce
heat to medium-low. Cover
partially, and cook, stirring
occasionally, until thickened
and reduced to 7 cups, about
1 hour and 15 minutes. Stir in
basil leaves; cook 5 more
minutes. Remove from heat
and cover to keep warm.
3. While tomato sauce cooks,
heat corn oil in a high-sided
skillet or large Dutch oven
over medium-high, about
5 minutes. Add 3 to 4 cups
eggplant to skillet in a single
layer. (Eggplant should be
almost fully submerged in oil.)
Sprinkle with 1 teaspoon
non-iodized salt. Fry, stirring
occasionally, until eggplant
cubes are golden brown and
soft to the touch with a crispy
exterior, 8 to 10 minutes.
Using a spider or slotted
spoon, transfer eggplant to a
large plate to drain; reserve
drained oil. Repeat with a
second batch of eggplant
and^1 / 2 teaspoon non-iodized
salt. Repeat with a third
batch of eggplant and^1 / 4
teaspoon non-iodized salt.
Fry remaining eggplant,
in batches if needed, adding
(^1) / 8 teaspoon non-iodized
salt to each batch.
- Cook pasta in a large pot
of salted water according
to package directions for
al dente. Drain. Add pasta
to tomato sauce; stir to coat.
Fold in fried eggplant and
drained oil. - Transfer pasta to a large
shallow bowl. Top with ricotta
salata, and garnish with fresh
basil leaves. —ROBERTA RIZZO
BUDGET-
FRIENDLY WINES
Below are some of F&W’s
top Italian wine picks—all
under $15 a bottle.2014 Badia a Coltibuono
Cetamura Chianti:
a Sangiovese with tangy
berry flavors.
2014 Bibi Graetz
Casamatta: lush,
energetic plum and
cherry flavors.
2016 Valle Reale Vigne
Nuove Montepulciano
d’Abruzzo: unoaked red
brimming with juicy red
fruit and food-friendly
acidity.
2009 Bibi Graetz Bianco
di Casamatta: a vibrant,
citrusy Vermentino.
2014 Michele Chiarlo Le
Orme Barbera d’Asti
Superiore: great house
red with energetic cherry
and licorice flavors.
2015 Di Majo Norante
Sangiovese Terre degli
Osci: lush, dark, and
fruity red; packed with
flavor and complexity.
2015 Cusumano Nero
D’Avola Sicilia: Bright and
intensely fruity, with ripe
plum and coffee flavors.
2014 Fontanafredda
Briccotondo Barbera:
delivers loads of spicy,
supple black cherry
flavors.
2012 Cantina Santadi
Grotta Rossa Carignano
del Sulcis: plush, sexy,
cherry-infused wine.
2015 Tasca d’Almerita
Regaleali Nero d’Avola:
juicy Sicilian red.