Radicchio and Gorgonzola Pasta Recipe
Category: Pasta Dishes
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes
This creamy Radicchio and Gorgonzola pasta is a delightful combination of flavors, offering a savory experience with the sweetness of radicchio, the rich creaminess of Gorgonzola, and the crunch of walnuts. It’s a perfect dish for a cozy dinner or a special meal to impress your guests. Let’s dive into this recipe that brings together simple ingredients to create a gourmet pasta dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-Free Penne Rigate | 320g |
| Radicchio | 460g |
| Gorgonzola Cheese | 250g |
| Walnuts (shelled) | 80g |
| Fresh Liquid Cream | 100g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | 20g |
| Water | 20g |
| Garlic Clove | 1 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 12g |
| Carbohydrates | 60g |
| Fat | 25g |
| Fiber | 4g |
| Sodium | 400mg |
Instructions
-
Prepare the Pasta
Begin by bringing a large pot of water to a boil. Add salt to taste, as this will be used to cook the pasta. While the water heats up, you can prepare the other ingredients. -
Clean the Radicchio
Trim the hard end of the radicchio and remove any damaged outer leaves. Slice the radicchio into strips, making sure it is well-washed and ready to be sautéed. -
Prepare the Gorgonzola
Take the Gorgonzola cheese and carefully remove the rind. Cut the cheese into small cubes to allow it to melt easily when mixed with the pasta. -
Heat the Cream
In a small saucepan, pour the fresh liquid cream and heat over low heat. Stir occasionally, ensuring it doesn’t boil, just warming it up for later use. -
Cook the Radicchio
In a large skillet, pour the extra virgin olive oil and add the whole garlic clove. Sauté the garlic on medium heat for a couple of minutes, allowing the oil to infuse with its flavor. Once fragrant, remove the garlic and add the radicchio to the pan. Season with salt and black pepper to taste. Cook the radicchio for about 5–7 minutes, stirring occasionally, until it wilts and softens. -
Boil the Pasta
By now, the water should be boiling. Add the gluten-free penne rigate to the water and cook according to the package instructions, usually around 10-12 minutes, until al dente. -
Combine Ingredients
Once the pasta is cooked, drain it and reserve about 1/4 cup of pasta water. Immediately add the drained pasta to the skillet with the radicchio. Toss to combine, ensuring that the pasta is coated with the radicchio and olive oil mixture. -
Add the Gorgonzola
As the pasta and radicchio are still warm, stir in the cubed Gorgonzola cheese. The heat from the pasta will cause the cheese to melt, creating a rich, creamy sauce. If the mixture feels too thick, add the reserved pasta water to achieve your desired consistency. -
Finish with Walnuts
Chop the walnuts coarsely and add them to the pasta, giving it a delightful crunch. Stir in a little more black pepper to taste. -
Serve
Serve the Radicchio and Gorgonzola pasta immediately, garnishing with extra walnuts if desired. This dish pairs wonderfully with a light salad and a glass of white wine for a truly satisfying meal.
This Radicchio and Gorgonzola pasta is a perfect blend of flavors and textures. The slight bitterness of the radicchio balances beautifully with the creamy richness of the Gorgonzola cheese. The walnuts add a delightful crunch, making every bite a unique experience. Enjoy this comforting dish for a special dinner or when you’re craving something hearty yet sophisticated.
