Radicchio and Speck, the Italian Pasta Sauce You Need to Try

Before today, have you ever enjoyed a plate of pasta with radicchio and speck sauce? Most people that I ask from back home in the states, usually answer no to this question. Let’s change that!

First of all, what is radicchio and what is speck?

The two main ingredients in this sauce, the radicchio and the speck, both work together to create a really flavorful taste.

Speck is a type of cured, dense, and lightly smoked ham. It’s similar to prosciutto but is much denser and with a slightly more savory and smoky flavor.

Radicchio is a type of chicory and it looks a lot like red cabbage. It has a crunchy texture and bitter taste, but when it’s been cooked just right, the bitterness fades and the sweet side comes out. It will still have a hint of bitterness, but that’s what adds such character to this creamy pasta sauce. The delicate mix of bitter, sweet and savory is really a treat for the pallet.

I know, I know, people really don’t like long recipe intros (myself included!) So let’s get down to business.

Ingredients:

1. 2 tbsp extra virgin olive oil

2. 8 oz of finely chopped radicchio

3. 4 oz of speck (about 1 cup of bite-sized, thinly sized pieces)

4. 3/4 cup of heavy cream

5. 1 small shallot, minced

6. Salt & pepper to taste

7. 400 grams (around 14 oz) of pasta

Serves: 4

Serve over any kind of pasta you want! I used fusilli as it is commonly used with this sauce here in Italy.

Tips to keep in mind:

• start cooking your pasta around the same time that you are halfway through with cooking the sauce and always add coarse sea salt to the water BEFORE you add in the pasta. 500g of pasta = around 2.5 tbsp of sea salt. The less pasta you make, the less salt you’ll add.

• When preparing the speck, be sure to cut off the hard outer “shell” that is on the bottom of the meat. This thin protective layer is not meant to be eaten. The darker, top layer, you will want to leave on, as it is meant to be eaten and holds most of the meat’s seasoning.

Instructions:

1. The first step is to warm up your olive oil in a saucepan and add in the shallots. Let the shallots cook until they are nice and golden.

2. Add your bite-sized pieces of thinly sliced speck. Let it simmer for about 10 minutes over medium heat.

3. When the shallots and speck are golden and aromatic, add in your finely chopped radicchio. Let everything cook over medium-low heat for about 7 to 10 minutes or so, until the radicchio softens. I like to cover the pan for this part, in order to lock in the moisture and flavors.

4. Once everything gets to a nice, caramelized consistency, turn the heat down to low and add in the cream, a pinch of salt, and pepper. Speck is usually pretty seasoned and salty, to begin with, and you should add salt to your pasta water too, so be careful not to add too much salt to the sauce itself.

5. Your sauce is ready! Add the strained pasta directly to the pan and mix it around until the sauce is evenly distributed throughout your pasta.

Ecco! You’re ready to enjoy your authentic Italian dinner.

I hope you like this recipe as much as I do. Let me know what you think and if you’ve tried it and feel free to share 🙂 Buon appetito!