Linguine with Radicchio

Linguine with Radicchio

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.

Sunset FEBRUARY 2005

  • Yield: Makes 3 or 4 servings


  • 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.

Nutritional Information

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

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Linguine with Radicchio recipe