This is one of those recipes that you either love or hate due to the strong flavours of radicchio, the Italian red chicory, and gorgonzola cheese which divide opinions quite radically. This pasta is a blend of bitter radicchio, salty gorgonzola and crunchy walnuts. If you find radicchio too bitter for your taste, you can replace it with red cabbage. Not the same thing, but in your kitchen you can be as creative as you like.
prep time 10 min cook time 10 min
ingredients for 4
- 360g pasta, I used fusilli
- small onion, chopped
- 150g radicchio, a small head
- 150g gorgonzola
- 30g walnuts
- salt and pepper
- 2 Tbls extra virgin olive oil
- fresh thyme to garnish
1. Wash and dry the radicchio and cut into strips. Cut the cheese into cubes. Cut or crush the walnuts with a knife.
2. Heat the oil in a large pan and add the chopped onion. Cook for a few minutes until translucent and add the radicchio strips. Add a little bit of salt and pepper. Remember that gorgonzola is salty.
3. In the meantime cook the pasta according the instructions on the package.
4. Add the gorgonzola to the pan and also a few tablespoons of the cooking water to help the cheese melt.
5. Drain the pasta and pour into the pan and sauté for 1 minute. Top with the crumbled walnuts and some fresh thyme.
BUON APPETITO!