Ingredients
- 1 Treviso radicchio head - (1/2 lb)
- 1 tablespoon olive oil
- salt, to taste
- 1/2 pound penne pasta
- 1/2 cup crumbled Gorgonzola cheese
- freshly-ground black pepper, to taste
Make it step by step
- Trim the ends from the radicchio. Cut the radicchio in half lengthwise, then in half crosswise. Thinly slice.
- Heat the oil in a wok or large skillet over medium-high heat until hot. Add the radicchio and cook until lightly browned and tender, about 5 minutes. Lightly season with salt. Remove the radicchio from the skillet and set aside.
- Bring 4 quarts of water to boil in a 5-quart saucepot. Add salt to taste. Add the pasta and cook until al dente, 12 to 14 minutes. Drain the pasta, reserving 1 cup of the cooking water.
- Put the pasta in the wok or skillet in which the radicchio was cooked. Add 1/4 cup of the hot pasta water and heat, stirring, then stir in the crumbled cheese. Cook until the cheese forms a creamy sauce coating the pasta, 1 to 2 minutes. Stir in the radicchio. Season to taste with salt and pepper. Add additional pasta water if the pasta seems dry.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.