Baked pasta with radicchio and leeks is a tasty and flavorful first course that is very easy to make: a delicious vegetarian recipe perfect for family lunch. The sauce is prepared in fifteen minutes (during the pasta cooking time) and then straight into the oven. Thus, a truly appetizing pasta arrives on the table. Try the baked pasta with radicchio and leeks as it is or enrich it by adding some sausage.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 leeks
- 2 heads radicchio
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Valdelsa onion tears (or balsamic vinegar)
- 2 tablespoons 100% almond cream (or béchamel sauce)
- to taste grated Parmesan cheese
- to taste salt
- 5.3 oz mezze maniche rigate (or other short pasta of choice)
Tools
- 1 Cutting Board
- 1 Vegetable Knife
- 1 Low-Sided Casserole
- 1 Pasta Pot
- 1 Baking Dish
Steps
Wash the leeks and cut them into rounds. Wash the radicchio and slice it thinly. In a casserole, heat the oil and let the leeks stew over low heat. When softened, add the radicchio and adjust the salt. Once the radicchio has wilted, deglaze with Valdelsa onion tears or balsamic vinegar. Let it flavor for a few minutes. Boil the pasta in plenty of salted water and drain it al dente. Mix it with the sauce. Add the grated Parmesan, almond cream, or béchamel sauce. Mix well, then transfer to a baking dish. Sprinkle with Parmesan and gratin at 392 °F in a preheated oven for ten minutes or until a nice golden crust forms.
Notes
100% almond cream has a delicate taste and goes well with many different sauces. I especially use it when preparing white first courses because without a sauce, the condiment does not bind with the pasta. The almond cream provides the creaminess that is missing.
