Penne With Radicchio and Goat Cheese

By Martha Rose Shulman

Published October 22, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(227)
Comments
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I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.

Featured in: The Pleasure of Bitter Greens

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Ingredients

Yield:Serves 4

  • 1 ½ pounds radicchio (2 large or 4 smaller)

  • Salt to taste

  • ¾ pound penne

  • 2 tablespoons extra virgin olive oil

  • 2 garlic cloves, minced

  • ¼ to ½ teaspoon red pepper flakes

  • 3 ounces soft goat cheese (to taste)

  • 2 tablespoons minced chives

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

72 grams carbs; 10 milligrams cholesterol; 473 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 4 grams fiber; 666 milligrams sodium; 18 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Quarter and core radicchio, then cut crosswise into ½-inch wide strips. Set aside 2 cups of the cut up radicchio.

  2. Step 2

    Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.

  3. Step 3

    Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.

  4. Step 4

    When pasta is just about ready, using a ladle transfer ½ cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.

Tip

  • If your pan isn’t large enough, keep the radicchio mixture hot, and when the pasta is ready drain and toss in a large, warm bowl with the radicchio mixture.

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Ratings

4 out of 5
227 user ratings
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Comments

julia longpre

Yes, radicchio is bitter. It’s an acquired taste in this part of the world. But as you do with children, keep trying! My 10yr old eats it and rapini with little complaint now. They both add so much to any table.

LR

This recipe was a revelation for me. I was already a big fan of roasted radicchio with chèvre, so when I stumbled upon this recipe I knew I’d love it. But the sauce, made with just pasta water and chèvre, was fantastic! If you don’t like bitter flavors, I bet almost any veg would be a fine substitute. And if you do like bitter, may I suggest you amp up the experience with an Aperol Spritz (as my husband and I did ) instead of wine? Cheers!

Annie K

Enjoyed this! Needed plenty of salt and lemon (juice and zest) to brighten. Added walnuts for crunch but might try pine nuts instead for more balance. Maybe also an egg for more protein? A nice base recipe.

Carolina

I made this for dinner this week- it felt unique and elevated for such a simple weeknight meal. I sautéed all of the radicchio to temper the bitterness and topped the dish with toasted pine nuts and fennel fronds (that I happened to have on hand). These additions added some sweetness to balance the overall flavor. I will make it like this again and may even increase the amount of goat cheese to make it creamier.

Leilani Lilgreen

So creamy! I added sundried tomatoes and it was very delicious

David D

My wife is not a fan of goat cheese so used Boursin instead, delicious!!

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