Linguine with Radicchio
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Amount per serving
- Calories: 342
- Calories from fat: 29%
- Protein: 9.4g
- Fat: 11g
- Saturated fat: 3.2g
- Carbohydrate: 51g
- Fiber: 2.8g
- Sodium: 29mg
- Cholesterol: 12mg
- 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)
- 1. 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.
- 2. Meanwhile, cut off bases of radicchio heads; rinse and drain leaves. Cut leaves into 1/4-inch-wide strips.
- 3. 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.
- 4. Transfer linguine to a serving bowl or plates. Sprinkle with parsley. Offer more cheese to add to taste.
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