Radicchio and Gorgonzola Pasta

Pasata Al Raddicchio E Gorgonzola

Cooking With Nick Stellino
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Ingredients:

3 quarts water (salt optional)
2 tablespoons butter
3 tablespoons chopped garlic
2 tablespoons chopped shallots
1/2 cup chopped radicchio
1/4 teaspoon salt
1/8 teaspoon black pepper (optional)
1/4 cupwhite wine
1/2 cup heavy crea,
1/2 cup chicken Stock
4 ounces Gorgonzola or Roquefort cheese
1 pound pasta - rigatoni, tortiglioni or penne

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Serves 4 to 6
Printable Version
Pour the water in a large stockpot with or without the optional salt and bring to a boil.
White the water is heating, cook the butter, garlic and shallots over medium heat in a large saute pan until the garlic starts to sizzle, about 3 minutes. Add the radicchio and cook for 2 minutes. Add the salt and pepper and cook for 1 minute. Pour in the wine, deglaze the pan and reduce by a third, about 3 minutes.
Stir in the cream, chicken stock and chesse and bring to a boil, stirring well to make sure the cheese melts evenly and doesn't stick to the bottom. Reduce the heat, simmer for 4 minutes then turn off the heat.
Add the pasta to the boiling water and cook according to package directions until just tender. Reheat the sauce on medium heat. Drain the pasta, return it to the pot, add the sauce and cook for 2 minutes over medium heat, tossing continuously to make sure it's well coasted and doesn't stick.
Chef's Tip:
Sharp tasting, imported Gorgonzola or Roquefor cheese is your best choice for this sauce. If, like me, you really enjoy the tangy taste, then at the end of the recipe, while the past is still hot, add another 1/3 cup of diced Gorgonzola and toss well.
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