Fusilli bucati with radicchio sauce

To make your fusilli bucati with radicchio sauce, first bring a pan of salted water to a boil for cooking the pasta. Cut off the base of the spring onion 1, wash it and slice it into strips 2, taking care to discard the green part. Heat the oil in a pan and pour in the sliced spring onion 3.

Allow to brown for a couple of minutes, then dilute with a couple of ladles of the pasta water 4 and continue cooking for around 10 minutes or until wilted. In the meantime, remove the base of the radicchio, wash the leaves and cut them into strips 5. Pour the radicchio into the pan with the spring onion 6,

season with salt and pepper 7, and continue cooking for another 5 minutes. In the meantime, take the pasta, pour it into the boiling water 8 and cook for around 10 minutes or the time stated on the package. Once the radicchio is cooked 9,

use the ladle to take out two-thirds of the sauce and transfer it to a tall-sided glass 10. Pour in the light cream 11 and blend the mixture with an immersion blender 12

until you get a smooth cream 13. By now, your pasta will be cooked. Drain and pour it straight into the pan with the sauce 14, stir 15, 

season with the thyme leaves 16, and add the grated pecorino 17. Add salt and pepper to taste, stir to enhance the flavors, and serve your fusilli bucati with radicchio sauce piping hot 18.