Bigoli With Radicchio

Preparation:

Preparation: Wash and chop radicchio. Brown the shallot in a pan with 2 tablespoons of oil. Then, add the minced radicchio and pour over the wine. Once the wine has evaporated, add the green pepper, mix, adjust the salt and cook everything for 10 minutes over a very low heat, until the sauce has a creamy consistency. Set the gravy aside. Meanwhile, boil the bigoli in plenty of lightly salted water. Drain them al dente and pour them into the pan with the radicchio sauce. Distribute the pasta on individual plates and sprinkle with flaked ricotta cheese. Serve immediately.