Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: about 2/3 cup)
1. Cook penne according to package directions, omitting salt and fat. Drain; transfer to a bowl. Whisk together olive oil, vinegar, sugar, salt, and pepper. Add dressing to pasta; toss.
2. Halve endive head; slice into 1/4-inch strips. Core half a head of radicchio; slice into 1/4-inch strips. Toss vegetables with pasta. Top with grated pecorino Romano cheese.