12 oz. tagliatelle pasta
11 oz. red radicchio
1 sm. onion\3 tsp. beef broth
2 T brandy
6 T. heavy cream
2 heaping T. grated Parmesan cheese
Salt
Freshly ground white pepper

Wash and trim the radicchio and cut the leaves into thin strips, chop the onion and brown in olive oil. Add the radicchio and let it wilt, stirring. Add the brandy and let it evaporate, then add the cream and broth, bring to a boil, then season with salt and pepper and remove from the flame. Cook the pasta al dente in abundant salted water, then drain, add the Parmesan first and then the sauce