Tagiliatelle w/Creamy Radiccio di Treviso and Beer Sauce

5 tablespoons extra virgin olive oil
1 large red onion, finely diced
2 bunches radicchio di Treviso, rinsed and finely sliced.
1 Garlic clove diced
1 cup of lager beer
1/2 teaspoon balsmic vineger
1 Tspn Salt
Freshly ground black pepper
1 cup chicken broth
1 pound fresh egg tagliatelle
Fresh grated Parmigiano cheese
In a large heavy bottomed skillet hear olive oil over medium hi heat. Add garlic, onion and cook 5 minutes, stir frequently.
Add radicchio and cook for 5 minutes, stirring constantly. por in beer and let simmer until beer evaporates.
Stir in balsamic vinegar and season with salt and pepper. Add broth and cook for 4 minutes, or until sauce is creamy and thick.
Cook tagliatelle in salted boiling water until al dente, drain well.
Transfer tagliatelle to pan with sauce and stir to combine. Taste and adjust w/salt and pepper.
Serve with freshly grated Parmigiano.