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Braised Radicchio with Pancetta Cream Sauce

This Braised Radicchio with Pancetta Cream Sauce is simple to put together and elegant enough to serve as a side dish to a larger meal!
Course Side Dish
Cuisine American
Keyword meatless, pasta, pasta salad, side dish, Mexican, radicchio, vegetable
Cook Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 176kcal
Author Sheryl


  • 2 radicchio heads shredded
  • 1 Tbsp olive oil
  • 1 red onion chopped
  • 3 garlic cloves minced
  • 1/3 C red cooking wine
  • 4 oz Pancetta
  • 1/3 C heavy whipping cream
  • 3 Tbsp parmesan cheese


  • Heat 1 tbsp of olive oil up in a skillet over medium-high heat. 
  • Once hot, add in the chopped red onion and saute for 2-3 minutes until it begins to become tender. 
  • Add in the minced garlic and saute for an additional 30 seconds. 
  • Stir in ⅓ cup of red cooking wine, and scrape to deglaze the pan. 
  • Cook the wine down until it has almost all become absorbed. 
  • Mix in 4 ounces of chopped pancetta, and saute until cooked through and a bit crispy. 
  • Add in the shredded radicchio and cook for several minutes until it begins to wilt and become tender. 
  • Stir in ⅓ cup of heavy whipping cream and 3 tbsp of parmesan cheese. Cook for an additional minute, stirring to combine everything well.


Calories: 176kcal | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 172mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg