When the temperatures begin to drop and the leaves of the trees turn red and gold, it is time to rediscover the robust and enveloping flavors of autumn cuisine. Penne with Radicchio and Speck represents a perfect balance between the bittersweetness of radicchio and the smoky flavor of speck, creating a dish that invites you to sit at the table with friends and family. The preparation begins with blanching the radicchio in boiling water, a fundamental step that enhances its taste and softens its bitterness, making it perfect to blend with the butter and onion sauce, which provides a creamy embrace. The addition of red wine during the cooking of the radicchio not only enriches the dish with aromatic nuances but also creates an intriguing contrast with the bold flavor of the speck, sautéed in oil and garlic for an irresistible crunch. This recipe, typical of the dry first courses of the Lazio tradition, is versatile and lends itself well to different variations: other types of pasta can be used or the speck can be replaced with pancetta for an equally delicious result. Penne with Radicchio and Speck is ideal for a Sunday lunch or an informal dinner with friends, paired with a good red wine that enhances its character. With their combination of simple yet rich-flavored ingredients, these penne become a true celebration of autumn, perfect for warming up cooler evenings and making every meal a special occasion.

Blanch the radicchio in boiling water for 20 minutes, prepare a base of butter and onion and add the radicchio, cooking for 4 minutes, adding red wine. Sauté the speck with oil, garlic, and radicchio. Toss the cooked pasta with the prepared sauce and Parmesan cheese.