Bucatini with chestnuts, radicchio, savoy and pancetta recipe Serves two as a main course A quick mid-week meal, if you use frozen or vacuum-packed chestnuts. 175-200g (6-7oz) fresh bucatini or tagliatelle, or 150g (5½oz) dried 100g (3½oz) pancetta, cubed 1 tbsp olive oil ½ medium red onion, cut into half-moon-shaped slices, about ½cm (¼in) thick 50g (1¾oz) butter 100g (3½oz) savoy cabbage leaves, tough central stems removed, shredded 50g (1¾oz) radicchio leaves, torn 100g (3½oz) cooked chestnuts, halved If you're using dried pasta, cook in boiling, lightly salted water for about 15 minutes until al dente. Meanwhile, sauté the pancetta in a large hot pan in its own fat. Lift out with a slotted spoon and set aside. Add the olive oil to the pan and sauté the onion over a medium heat until soft. Add the butter and heat until melted, then add the savoy cabbage, radicchio and chestnuts and cook over a medium heat until the leaves wilt. Add the bacon back to the pan and season. While you are finishing off the sauce, cook the fresh pasta, if using, in boiling, lightly salted water for three minutes. Drain the pasta and toss in the pan with the vegetables and chestnuts.