Fusilli with Radicchio and Bacon - Northern Michigan's News Leader

Fusilli with Radicchio and Bacon

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8-10 strips Lean bacon
2 tbs Extra virgin olive oil
1 large Head radicchio
3 cloves Garlic
5 quarts Salted water
12 oz  Dried fusilli pasta
1/2 cup  Italian parsley leaves
  Salt and pepper to taste

In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels, reserving 1 tablespoon of the drippings. Add olive oil to the pan with the reserved drippings. Over medium heat, saute the chopped radicchio with the garlic until thoroughly cooked. Meanwhile, bring water to a boil and cook the pasta according to package directions. Drain. Toss the pasta in the pan with the radicchio, adding the bacon and the parsley. Season to taste with salt and pepper.