Creamy Ditalini with Fennel Radicchio and Pecorino

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 medium fennel bulbs—halved lengthwise, cored and finely diced
• 2 teaspoons minced shallot
• 2 heads of radicchio—quartered, cored and thinly sliced
• Salt and freshly ground pepper
• 2 teaspoons minced garlic
• 2 teaspoons chopped thyme leaves
• 1 tablespoon sweet Marsala
• 3/4 cup crème fraîche
• 8 ounces ditalini pasta
• 1 cup freshly grated Pecorino Romano cheese
• 2 tablespoons chopped flat-leaf parsley

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