Fennel, treviso, pancetta and rosemary pasta sauce recipe A pinch of dried chilli flakes 2 fennel bulbs, tough outer layer discarded and the rest finely sliced ½ head of treviso or radicchio, finely shredded 100ml/3½ fl oz double cream 2 handfuls of grated Parmesan, plus a little extra to serve 250g/9oz dried taglierini or angel hair pasta In a large frying pan, add the olive oil and place the pan over a medium heat. Add the pancetta and cook for 2 minutes until it begins to colour. Add the garlic, rosemary and chilli and fry for another 3 minutes until the garlic is soft and sticky. Stir in the fennel, season with a little salt and add a splash of water and oil. Place a lid on top, turn the heat down to low and cook for 3-5 minutes until the fennel is tender. Remove the lid and stir in the radicchio. Just as it begins to wilt and turn brown, stir in the cream and Parmesan. Bring a pan of salted water to the boil and cook the pasta according to the packet instructions. Drain the pasta, reserving a cup of the cooking water. Add the pasta to the sauce, loosening it with a little cooking water. When the strands are nicely coated in the sauce, sprinkle over a little extra Parmesan and serve.