Vincenzo’s Penne with Radicchio & Arugula

1/4 cup extra virgin olive oil
4 oz. pancetta, sliced 1/4 inch thick, then cut in large dice
1 medium yellow onion, diced
1 lb. penne pasta
2 cups arugula, chopped coarsley
2 cups radicchio, cored and chopped coarsley

Heat olive oil in a large skillet, add the pancetta and brown well. Remove the pancetta from skillet and reserve. Add the onion to the skillet and cook until tender, about 5 minutes. Meanwhile cook the pasta al dente. Drain the pasta and toss in the skillet with the olive oil onion mixture. Add the pancetta, arugula and radicchio, toss well and serve immediately.

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