- 8 ounces dried linguine
- 12 ounces radicchio (see notes)
- 2 tablespoons olive oil
- 1 red onion (8 oz.), peeled and cut into thin slivers
- 2 cloves garlic, peeled and minced
- 1 tablespoon balsamic vinegar
- 3 tablespoons whipping cream
- Grated parmesan cheese
- Salt and pepper
- Chopped Italian parsley (optional)
- calories 342
- caloriesfromfat 29 %
- protein 9.4 g
- fat 11 g
- satfat 3.2 g
- carbohydrate 51 g
- fiber 2.8 g
- sodium 29 mg
- cholesterol 12 mg
How to Make It
In a 5- to 6-quart covered pan over high heat, bring about 3 quarts water to a boil. Add linguine, stir to separate, and cook, uncovered, until barely tender to bite, about 9 minutes. Drain, reserving about 1 cup cooking water. Rinse and dry pan.
Meanwhile, cut off bases of radicchio heads; rinse and drain leaves. Cut leaves into 1/4-inch-wide strips.
Set the pan over medium-high heat. When hot, add olive oil, onion, and garlic. Stir often until onion begins to brown, 4 to 5 minutes. Add radicchio and vinegar; stir until radicchio is limp, 1 to 2 minutes. Add cream, linguine, and enough of the reserved cooking water to moisten as desired. Stir until pasta is hot, 2 to 3 minutes. Add cheese and salt and pepper to taste; mix gently.
Transfer linguine to a serving bowl or plates. Sprinkle with parsley. Offer more cheese to add to taste.