Rigatoni with radicchio and pancetta

For a sumptuous supper, try cooking up this creamy pasta from Theo Randall
By Theo Randall
Rigatoni with radicchio and pancetta
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 tbsp olive oil
  • 1 red onion, finely chopped
  • 75 g peiece of pancetta, sliced into matchsticks
  • 1 tsp chopped rosemary
  • 2 heads radicchio, finely shredded
  • 150 ml double cream
  • ½ lemons, juice only
  • 300 g penne, or rigatoni
  • grated parmesan, to serve


1. Heat the oil in a large frying pan and gently fry the onion and garlic for 5 minutes or until softened. Stir in the pancetta and rosemary and cook for 5 more minutes until the pancetta is crispy.

2. Add the radicchio and cook for about 10 minutes or until it has wilted down, then stir in the cream and a squeeze of lemon juice.

3. While the radicchio is wilting, cook the pasta according to packet instructions. Drain, then add to the creamy sauce, stirring to combine. Serve, topped with a sprinkling of grated parmesan.

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