Pasta With Radicchio Sauce

Recipe from Ristorante Il Barrino

Adapted by Elaine Louie

Published March 10, 1987

Total Time
30 minutes
Rating
4(23)
Comments
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—Elaine Louie

Featured in: ITALY REKINDLES CHEF'S PASSION

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Ingredients

Yield:4 to 6 servings

  • 2 large heads radicchio

  • 3 tablespoons butter

  • ¼ cup water

  • 2 cups heavy cream

  • 4 tablespoons Parmesan cheese

  • 2 tablespoons butter

  • Salt and pepper to taste

  • 1 pound penne, linguini or other pasta

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

62 grams carbs; 119 milligrams cholesterol; 673 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 25 grams saturated fat; 41 grams fat; 1 gram trans fat; 3 grams fiber; 543 milligrams sodium; 15 grams protein; 5 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

    Remove core and outer leaves of radicchio, and chop fine.

  2. Step 2

    In saucepan, heat 3 tablespoons butter, and saute radicchio unitl wilted. Add 2 ounces water and simmer for 2 minutes. Taste radicchio. If radicchio is no longer bitter, let it simmer until soft and water has evaporated. If it remains bitter, pour off excess water, add another ¼ cup of water and simmer until it is soft and water evaporates. The double simmering should remove any bitterness.

  3. Step 3

    Reduce heat under radicchio to very low, add cream and cook until sauce is thick and reduced, about 10 to 20 minutes.

  4. Step 4

    While sauce is cooking, prepare the penne, linguini or other pasta. When ready, drain it and mix with sauce. Add Parmesan and 2 tablespoons butter. Season with salt and pepper to taste.

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Ratings

4 out of 5
23 user ratings
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Comments

Mackenzie

Fabulous! My favorite radicchio dish yet. Good as is, the second time made a few changes that I will keep: sub half and half for cream, decrease butter to 3 tbsp total, use 12 oz linguine (as opposed to 16 oz or short/cut pasta like penne), increase parmesan to 6 Tbsp. Fabulous!!

meinmunich

Shockingly good as is. Walnut could be added but not a must. Adding “way too much” radicchio is a good idea.

JayJo

Next time I think I will add a bit of sauteed onion and grated lemon to help cut the bitterness of the radicchio.

erin

I made this. It was good. Next time I will add a touch of freshly ground nutmeg and some lemon zest.

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Credits

Adapted From Ristorante Il Barrino

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