Notes: Most radicchio sold in the United States is the Chioggia variety, which has a compact, round head. You may also find Treviso, though, with longer, romaine-shaped heads. Either works in this dish. PREP AND COOK TIME: About 30 minutes.
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)
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.