Ingredients

Steps

• Cook the penne in a large pan of salted water until al dente.
• Drain the pasta and return it to the pan.
• Sweat shallots and garlic in oil until soft, then remove them from the pan.
• Increase heat and cook pancetta, chilli, and radicchio for a few minutes.
• Add white wine and vegetable stock, then reduce the liquid.
• Stir in double cream and simmer for several minutes.
• Mix in mascarpone along with lemon juice and zest.
• Combine the sauce with the cooked pasta and stir thoroughly.
• Serve immediately topped with chopped parsley and parmesan shavings.