Linguine with Radicchio

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 cloves garlic minced peeled
• 8 ounces pasta dried
• 2 tablespoons olive oil 
• 4 servings parmesan cheese grated
• 12 ounces radicchio thinly (see notes)
• 8 oz onion red peeled cut into thin slivers
• 4 servings salt and pepper 
• 3 tablespoons whipping cream 

Equipment

• bowl
• frying pan

Directions

1. In a 5- to 6-quart covered pan over high heat, bring about 3 quarts water to a boil.
2. Add linguine, stir to separate, and cook, uncovered, until barely tender to bite, about 9 minutes.
3. Drain, reserving about 1 cup cooking water. Rinse and dry pan.
4. Meanwhile, cut off bases of radicchio heads; rinse and drain leaves.
5. Cut leaves into 1/4-inch-wide strips.
6. Set the pan over medium-high heat. When hot, add olive oil, onion, and garlic. Stir often until onion begins to brown, 4 to 5 minutes.
7. Add radicchio and vinegar; stir until radicchio is limp, 1 to 2 minutes.
8. Add cream, linguine, and enough of the reserved cooking water to moisten as desired. Stir until pasta is hot, 2 to 3 minutes.
9. Add cheese and salt and pepper to taste; mix gently.
10. Transfer linguine to a serving bowl or plates.
11. Sprinkle with parsley. Offer more cheese to add to taste.