Pappardelle with Radicchio and Salami
Cook the pasta in boiling salted water until al dente.
Blanch the tomatoes in boiling salted water, then remove. Peel and remove the core, then quarter and finely dice. Rinse, trim, and julienne the radicchio. Julienne the salami. Peel and finely dice the garlic and onion. Sweat in a pan with the salami. Deglaze with the wine, then add the tomatoes and the radicchio. Cook for a few minutes, then season to taste with salt and pepper.
Drain the pasta, divide onto plates, and top with the sauce.