INGREDIENTS
250 g Rummo Penne Rigate N° 66
300 g radicchio
150 g speck
150 g sweet Gorgonzola
90 g walnuts
1 red onion
Salt
Extra virgin olive oil
DIRECTIONS
Thinly slice the onion and cook it in olive oil until softened. Slice the speck into strips and add it to the pan, cooking gently for about five minutes. Meanwhile, chop the radicchio, reserving a few strips for garnish, then add the rest to the pan. Season with salt and black pepper and continue cooking.
Cook the penne in boiling salted water. Meanwhile, stir the Gorgonzola into the radicchio mixture. Drain the pasta about two minutes before al dente and transfer it to the pan, tossing everything together until well combined.
Remove from the heat and stir in the crumbled walnuts and a little freshly ground black pepper. Finish with a few fresh strips of radicchio for added crunch and freshness. Enjoy!