Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        dried penne or farfalle
   1      tablespoon    salt
   3      tablespoons   olive oil
   4                    shallots -- chopped
                        or -- 6 green onions,
                        -- whit
                        on nly
   2      ounces        pancetta -- (Italian bacon),
                        -- diced
   1      head          radicchio -- (or 1 lb., belgian
                        -- endive) slic
   1      strips        to yeild 2 cups
   2      tablespoons   unsalted butter -- cut into
                        peices
     1/4  cup           grated parmesan cheese
   1      tablespoon    balsamic vinegar
                        salt and fresh ground pepper

Preparation:

**Garganelli con Radicchio, Pancetta e Aceto Balsamico** [NOTE: Garganelli is a difficult-to-prepare fresh pasta. For instructions consult a pasta cookbook. Otherwise, substitute dried penne or farfalle.] 1. Bring 3 quarts water to a boil in a large pot. Add salt, then the dried pasta. Cook till "al dente" (8-10 minutes). 2. Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp. Add radicchio and sauté‚until it wilts. 3. Scrape contents of skillet into a bowl. Toss to combine ingredients, season with salt and pepper to taste and serve. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd