Khorasan Kamut penne with red radicchio and Parma ham

 

Ingredients for 4:

280 g Kamut penne

100 g olive oil

200 g red wine

150 g tomato sauce

300 g fresh-diced tomatoes

150 g red radicchio

100 g Parma ham in a single slice

30 g grated Parmesan

50 g onion

1 garlic clove

 

Gently fry the finely sliced onion and garlic. Add the Parma ham and radicchio cut into
strips, pour over the red wine and cook for 7-8 minutes. Add the tomato sauce and the
fresh tomatoes, and cook for a few minutes.
 Boil the penne in abundant salted boiling water, drain slightly underdone and toss them
 over a high flame with the sauce. Garnish with the Parmesan and serve.