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

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

Kate09's Review

June 20, 2011
Just ok. One issue is the garlic does not really cook after adding it to the onions because it gets lost in all the onions. Try cooking the garlic separately then adding into the mix. The flavor of the completed dish is just a bit strange.

garlicandcheese's Review

June 28, 2010
I made this recipe tonight for the first time and loved it. I made it with thin whole wheat spaghetti. Be sure to allow enough time for the onions to caramelize. My husband and I could not leave it alone. I also served it with grilled salmon and a mustard sauce. Spinach and strawberry salad. I wished I had invited friends over.

SusanPesner's Review

November 29, 2009
This recipe was a disaster. It was very bitter and was a very unpleasant combination of ingredients. I was disappointed that Cooking Light even had it in the magazine. I would not make it again.

Dandetaub's Review

November 20, 2009
My husband and I both enjoyed this very much. Carmelizing onions takes time but the results are so worth it and the bitter, sweet, salty combination was great. We enjoyed it and will save the recipe

Saecca's Review

November 09, 2009
My husband and I loved this veg dish-- he said it was like something you would get at Olive Garden or other pasta restaurant. I was making two dishes that required radicchio, so I used about 2/3 of a head, which might be the reason for the other ratings. I also used dried parsley (because it doesn't seem to grow in my garden!) and fresh oregano. The onions come out so super sweet, and actually fill you up and make you forget there is not meat! I enjoyed how the reserved pasta water makes an instant sauce from all the other ingredients right at the end. I served it with thyme, S & P, and EVOO bread sticks.

Maximillius's Review

November 03, 2009
This recipe was awful. It was too bitter. I cook from many recipes on this website and even subscribe to Cooking light. It has been many years since I made such a terrible recipe.I followed the recipe exactly. I should have gone with my gut instinct and only made half the recipe when I saw that it called for 1 lb of spaghetti. Not only did it not taste very good, it also took alot of time to make since carmalizing the onions took much time and the radicchio was pricey. You should avoid this recipe at all costs. My husband usually goes back for seconds when I cook, and this time he certainly did not.