Radicchio cheese sauce

Ingredients for 4 servings:

• 550 g pasta, e.g. fusilli
• 1 small head of radicchio
• 200 g bacon, cut into strips
• 1 large onion(s)
• 1 shot of Marsala to deglaze
• 150 ml chicken broth
• 1 large potato(s)
• 100 ml cream
• 50 g Pecorino
• 1 garlic clove(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cut the radicchio into strips approximately 2 x 2 cm long. Heat the olive oil in a large pot and fry the radicchio strips until hot, but be careful not to burn them. Meanwhile, finely chop the onion. Once the radicchio is browned, add the bacon strips and onion. Mix everything well and fry until the onions are slightly translucent. Deglaze with the Marsala and pour in the chicken stock. Add the finely chopped or grated garlic. Peel the potato and grate it into the sauce until it has thickened sufficiently. Add the cream and grate the pecorino into the sauce. Season with salt and pepper. Serve on a plate with the cooked pasta (fusilli is best).