Matt Penne Ritorte with Radicchio and Parma Prosciutto
Adapted from Monograno Felicetti recipes
1. In a pan, gently sauté the onion and garlic in a little of the olive oil.
2. Add the Parma prosciutto and radicchio, cut into strips, pour in the red wine, and cook for 7-8 minutes.
3. Add the tomato sauce and the fresh tomatoes, and cook for a few minutes more.
4. In a large pot, cook the penne pasta in abundant, salted boiling water, drain when al dente and toss them over a high flame with the sauce. Garnish with the Parmigiano Reggiano and serve.