Chicory and Pecorino Pasta

Method

1. Bring a pot of salted water to a boil and cook the chicory for 3 minutes.
2. Drain the chicory and plunge it into ice water to keep its color.
3. Squeeze the chicory well to remove excess water.
4. In a pan, heat good olive oil with grated garlic and chili peppers.
5. Add the chicory and sauté briefly.
6. Cook the rigatoni until al dente.
7. Drain the pasta and add it to the pan with a splash of cooking water.
8. Add grated pecorino cheese and toss to combine.
9. Serve immediately.