Pasta with Radicchio and Ricotta
  • 1 pound short pasta such as Penne or Rigatoni
  • Olive oil
  • 1 onion, finely diced
  • 3 cloves of garlic, finely chopped
  • 1 head of radicchio, thinly sliced
  • 12-16 ounces of good ricotta
  • Grana Padano or Parmigiano Reggiano cheese,finely grated
  • Salt
  1. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 2 minutes less than the amount of time specified on the package. Before draining, reserve one cup of pasta water in a measuring cup and set aside, then drain the pasta and reserve.
  2. Meanwhile, heat a saute pan over medium heat and add enough olive oil to coat the bottom of the pan. Saute the onions and garlic in the oil until very soft, then add the radicchio slices.
  3. In a small bowl, combine the ricotta and a handful of grated Grana Padano or Parmigiano Reggiano.
  4. When the radicchio is wilted, add the cheese mixture to the saute pan, along with the cooked pasta, and toss to combine. Add enough pasta water to thin the cheese into a sauce consistency. Season to taste with salt and pepper and serve immediately.
Recipe by The Taste Edit at