Sedani Pasta with Red Radicchio and Asiago Fondue

Chop 2 shallots and sauté them in 3 tablespoons of oil, add the radicchio (cut into strips) and sauté for 5 minutes with a pinch of salt.

Add 1/4 c. of wine and cook for 3 minutes. Boil the cream for 2-3 minutes, add the Asiago diced into cubes, remove from heat and let the cheese melt. Return to the heat and reduce the mixture until you get the consistency of a sauce.

Cut the mortadella into strips and sauté it in a pan with 1 1/2 tablespoons oil until it becomes crispy. Cook the sedani pasta in boiling salted water, drain once cooked and add them to the pan with the radicchio, tossing everything together. Complete the dish by serving it with the fondue, mortadella and 2 spoonfuls of chopped pistachios.