Pasta with radicchio and gorgonzola is a very easy first course to make, full of flavor and perfect for any occasion, from the simplest to the most special. The pasta with gorgonzola and walnuts is very creamy, and thanks to the walnuts, you get a contrast with the crunchiness, making this dish balanced in flavors as well. To prepare the pasta with gorgonzola and radicchio, I recommend using late Treviso radicchio, which is not as bitter as the early variety and will make this dish delicious. Late Treviso radicchio differs from the early variety not only for its much less bitter taste but also for its shape, as the leaf is narrower and whiter, and late Treviso radicchio is a PGI product. If you love gorgonzola, I recommend checking out my other recipes with gorgonzola; I’m sure you’ll find another recipe to try. I also recommend trying PUFF PASTRY POCKETS WITH PUMPKIN AND GORGONZOLA, Savory pie with gorgonzola and pears, POLENTA TART WITH MUSHROOMS and cheese, BAKED PASTA WITH RADICCHIO, CANNELLONI WITH RADICCHIO AND SAUSAGE, and all my recipes with radicchio. Now let’s see how to make pasta with radicchio and gorgonzola, and if you try it, let me know. Barbara
Here are other recipes I recommend you try:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare pasta with radicchio and gorgonzola
- 1 head red radicchio from Treviso PGI, late (10.6 oz)
- 7 oz pasta
- 10 walnuts
- 1.8 oz yellow onion
- 5.3 oz gorgonzola
- to taste salt
- to taste extra virgin olive oil
How to prepare pasta with radicchio and gorgonzola
Let’s start preparing the Pasta with radicchio and gorgonzola. Crack the walnuts with a nutcracker, retrieve the kernels inside, and set them aside. Pour water into a pot, and as soon as it starts to boil, add salt and pasta, cooking it according to the time indicated on the package, ensuring it is al dente.
Clean the onion and chop it finely. Wash the radicchio head, remove the outer leaves if they are unappealing, and chop it finely.
In a large pan, pour a drizzle of extra virgin olive oil, add the onion, and let it brown for a few minutes. Add the radicchio and cook, stirring occasionally, for 5 minutes. You’ll notice the radicchio changes color and becomes soft.
Add the chopped walnuts and gorgonzola, pour in some of the pasta cooking water, stir to form a cream, and melt the gorgonzola.
Once you have a nice cream, pour in the cooked pasta, mix well, and serve the Pasta with radicchio and gorgonzola hot.
How to store pasta with gorgonzola
I recommend consuming it as soon as it’s prepared. If any remains, reheat it, adding a splash of vegetable broth or water to blend the gorgonzola well.
