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● Maltagliati with Radicchio Rosso di Treviso
4 tablespoons extra-virgin olive oil
1 small onion, chopped
1 head radicchio rosso di Treviso, trimmed and roughly chopped
salt and freshly ground pepper
2 ripe tomatoes, cored, seeded and chopped
1 pound lasagna noodles, broken into pieces
1 cup Parmigiano-Reggiano, shaved
In a skillet over medium heat, warm the olive oil. Add the onions and cook until soft, about 4 minutes. Add the radicchio, season with salt and pepper and cook until the radicchio starts to wilt. Stir in the tomatoes and cook for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Drain, add the pasta to the skillet and toss well to coat. Sprinkle with the Parmigiano and serve. ● Serves 4
