Long fusilli with radicchio sauce

For 6-8 people

500 g fusilli lunghi bucati (a long and punched pasta)

2 heads of radicchio chicory

1 shallot

200 ml 100% vegetable cream 

salt

pepper

extra virgin olive oil

Cook the pasta in boiling salted water.

Meanwhile prepare the radicchio sauce.

Chop the shallot and, separately, the radicchio.

Saute the shallot in the oil, then add the radicchio, season with salt and pepper, add a few tablespoons of water, stir and let simmer on low heat for ten minutes.

Add another tablespoon of water if necessary: when cooked, the sauce should be soft but not watery.

When the radicchio is cooked add the cream and mix all together thoroughly.

Drain the pasta and let it blow up briefly in a pan with the radicchio sauce, then serve hot.