Matt Penne Ritorte with Radicchio and Parma Prosciutto Adapted from Monograno Felicetti recipes Ingredients 4/6 servings ¼ cup Paradiso extra virgin olive oil 4 tbsp onion, thinly sliced 1 garlic clove, minced 2 cups red radicchio , shredded 3.5oz Parma prosciutto, sliced , cut into strips ¾ cup red wine ¾ cup tomato sauce 1¾ cup fresh diced tomatoes 2 ½ cups Monograno Felicetti Matt penne ritorte 3-4 tbsp grated Parmigiano Reggiano Preparation 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. Buon appetito!