I’m trying to cut back on my carbs lately which for me means not eating three bowls of pasta in a sitting or eating an entire baguette slathered with sweet butter for dinner (wow, that sounds good). Knowing I’m not ever, ever going to stop eating pasta, I’ve been thinking of heartier, more filling sauces to put over it. I’m not sure this is really working, but I’m successfully Jedi mind-tricking myself at the moment so I’ll go with it. Adding the radicchio to this amatriciana also eliminates the need to serve a vegetable with dinner and I do love one-pot meals!
Pancetta, finely chopped
1/2 onion, finely chopped
1/2 to 3/4 head radicchio, quartered, cored and sliced thin
1 to 2 cloves garlic, finely chopped
1/2 cup white wine
1 28-ounce can peeled tomatoes
A few basil leaves
Render pancetta in olive oil, add onions and sweat. Add radicchio and wilt; add garlic and cook 1 minute. Deglaze with wine, cook off. Add in tomatoes (I squish them by hand as they go into the pan) and basil. Simmer while the pasta cooks.
Serve with parm and red pepper flakes for a little kick.