Prep Time

10 Minutes

Cook Time

20 Minutes

Yield

Serves 6

Description

Most ingredients are available in Antonio’s Market!

Ingredients

1 lb Dry Rigatoni Noodles
1/2 cup Extra Virgin Olive Oil
2 ea Radicchio Heads, Cored, Cut crosswise into 1in thick ribbons
1/3 cup Onion, Finely Chopped
3/4 cup Walnut Pieces
6 oz Gorgonzola, Cut into small pieces
3 tbsp Parsley, Finely Chopped
Fine Sea Salt
Freshly Ground Black Pepp

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Method of Preparation

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente.
3. Reserving 1 cup of pasta water, drain pasta (do not rinse) and set aside.
4. Wipe pot dry.
5. Add oil to the pot, heat oil over medium-high heat.
6. Add rad
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   icchio and onion.

7. Cook, stirring frequently, for 1 minute.
8. Add ½ cup of pasta cook liquid and then the walnuts.
9. Cook until most of the liquid evaporates, 5 minutes.
10. Add pasta, remaining ½ cup of pasta water, 1/4tsp of salt and a generous pinch of pepper.
11. Toss to combine.
12. Remove pan from heat, add cheese and parsley.
13. Gently stir until cheese is mostly melted.
14. Adjust seasoning to taste.
15. Serve immediately.

Recipe Source

La Cucina Italiana Magazine, November 2013 Issue