ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spaghetti with Caramelized Onion and Radicchio

Photo: Becky Luigart-Stayner; Styling: Kellie Gerber Kelley
Total time 57 mins
Yield 4 servings (serving size: about 1 1/4 cups pasta mixture and 1 1/2 tablespoons cheese)

Ingredients

  • 1 1/2 teaspoons olive oil
  • 3 cups thinly sliced yellow onion (about 1 large)
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/2 pound uncooked spaghetti
  • 1 3/4 cups thinly sliced radicchio (about 1/2 head)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons (1 1/2 ounces) crumbled Parmigiano-Reggiano cheese

Nutrition Information

  • calories 300
  • fat 5.8 g
  • satfat 2.3 g
  • monofat 2.3 g
  • polyfat 0.7 g
  • protein 12.1 g
  • carbohydrate 49.7 g
  • fiber 4.1 g
  • cholesterol 9 mg
  • iron 2.5 mg
  • sodium 468 mg
  • calcium 160 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden (about 20 minutes), stirring occasionally. Add red pepper and garlic. Cook 3 minutes; stir occasionally. Add wine; cook 4 minutes or until liquid evaporates.

  2. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Add reserved cooking liquid, pasta, radicchio, parsley, and oregano to onion mixture. Sprinkle with salt and black pepper; toss to combine. Top with cheese.