after my father, my husband peter might be the best cook i've ever met (they used to compete for best marinara sauce). not one to ever crack a cookbook, his inventive take on dishes from his childhood in northern italy and travels near and wide have brought me, as well as our family and friends, many delightful evenings with tummies well sated. he can simply turn the simplest of ingredients into a masterpiece. but the meal i've heard the most "oohs and aahs" from is his pasta radicchio. this is fall comfort food at its best. it's ridiculously good and impossible to keep from dipping baguette into sauce while it's still simmering. i've not been adventurous enough to try making it myself - and why should i when peter is sooo good at it - because at first glance it seems daunting though he can whip it up in nothing flat. so, don't let me scare you off. give it a shot; i promise you and your guests will be happy you did. i would be amiss if i didn't mention i love watching him cook, he's as hot as the stove is and as sexy as it gets!
your turn, pappi.
1 1/2 lbs. of fettuccine
4 T. butter
1/2 cup extra virgin olive oil
1 large finely chopped sweet onion
4 cloves minced garlic
1 lb finely chopped black forrest ham (turkey can be used as a substitute, but, in my opinion, it's not as good)
2 heads finely chopped radicchio
1 1/2 cups white wine
1 pint heavy whipping cream
salt and pepper- to taste
sauté onions and garlic in olive oil and butter until golden brown. stir in ham and continue sautéing on medium high until all flavors have infused. add radicchio. cook until very slightly wilted. pour wine into sauce and let it cook off. turn heat to low. add whipping cream, salt and pepper. let simmer for 20-30 minutes or until sauce thickens a bit. add al dente cooked pasta into the sauce pan to mix. serve immediately.