Rigatoni with Radicchio, Gorgonzola and Walnuts

Rigatoni or Tortiglioni (pictured here) with Radicchio, Gorgonzola and Walnuts

Prep 10 mins   Cook 15 mins   Eat 25 mins

Have dinner on the table in only 25 minutes with this Rigatoni with Radicchio, Gorgonzola and Walnuts. Try this new pasta dish on a busy weeknight.  It’s different and delicious with a grown-up taste.  Radicchio is a favorite ingredient of authentic Italian dishes and on it’s own has a bittersweet taste, much like arugula without the spiciness. (The radicchio for our La Cucina Italiana cooking class was donated to me from Melissa’s Produce.)  Combine the radicchio with the creamy and robust flavor of Gorgonzola cheese and some earthy walnuts and this is a flavor combination that will transport you right to Italy.

Chris, Ellen, Cora and Stella show off their Rigatoni creation.

Everyone loved this “primi” entree at our La Cucina Italiana cooking class, where we served a full-on authentic Italian meal including a “secondi” course of Black Cod with a Fennel-Saffron broth.  It was all so yummy.  Stella said “yep, I could make this Rigatoni dish easily at home in 25 minutes and it is so good.”

Ingredients for the Rigatoni or Tortiglioni with Radicchio, Gorgonzola and Walnuts.

The Radicchio sauce combination should be served with a solid pasta shape like Rigatoni, Tortiglioni or Penne. Just make sure it is cooked al dente so that the large tubular pasta stands up to the sauce.  I discovered Tortiglioni at my Italian market by grabbing what I thought was Rigatoni.  I was pleasantly surprised when I got home with the results.

Radicchio wilts beautifully into the caramelizing onions.

Let me show you how fast you can put this dish together.  Cook the onions in olive oil first. Then after slicing the radicchio, which can be done in mere seconds using the slicing blade of a food processor, add the radicchio and cook for a few minutes.

Chopped walnut pieces are added to the radicchio.

Add the walnuts next along with a 1/2 cup of the pasta water.  The trick to making a good pasta dish is to save some of the pasta water as you drain to use in your sauce later.  Use a pasta pot with a built-in colander to do this super fast.

Rigatoni or Tortiglioni is added to the sauce.

Then add in the drained Rigatoni or Tortiglioni and another 1/2 cup of the pasta water.  Another trick to an authentic Italian pasta dish is to marry the pasta with the sauce to incorporate all the flavor into the noodles.

The gorgonzola cheese is added to make the pasta nice and creamy.

Finally, most of the gorgonzola cheese is mixed into the dish to make it creamy. Save some of the gorgonzola for garnishing each plate.  As the dish sits, the cheese will melt and the pasta will absorb all these good flavors.  If it sits for awhile, you will want to add a little more pasta water just before serving to lighten it up and make it more creamy.

Rigatoni or Tortiglioni (pictured here) with Radicchio, Gorgonzola and Walnuts is a winner!

What’s great about this dish is how fast you can put it together. In 25 minutes you will sit down to a delicious fresh home cooked meal. So instead of the same old pasta dish for your weeknight meals, branch out and try Rigatoni with Radicchio, Gorgonzola and Walnuts and eat like a real Italian.

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Rigatoni with Radicchio, Gorgonzola and Walnuts

1 pound Rigatoni or other Large Tube pasta
1/4 cup olive oil
2 medium heads radicchio (1 to 1 1/2 pounds)
1/2 cup finely chopped onion
3/4 cup walnut pieces, rough chop
1/4  teaspoon salt
1 pinch Fresh-ground black pepper
6 ounces Gorgonzola cheese crumbled
3 Tablespoons finely chopped flat-leaf parsley

1. Bring a pasta pot of salted water to a boil. Dice onion and set aside. Quarter the radicchio and cut out the core at the bottom of each quarter.  Cut crosswise into thinly sliced ribbons or chiffonade.  This can be done very quickly with a slicing blade in a food processor. Set aside.

2. Add rigatoni to the pasta pot and cook until al dente, according to package directions. Drain rigatoni and reserve the pasta water.

3. While pasta is cooking, heat olive oil in a large skillet and add onion.  Cook on medium-low heat for a few minutes, then add the radicchio and cook until wilted, a few more minutes.  Add 1/2 cup pasta water and most of the walnuts and cook an additional 5 minutes.  Add cooked and drained rigatoni along with another 1/2 cup pasta water and 1/4 teaspoon salt and a few grindings of the fresh ground pepper. Stir together to combine and cook for another 2 minutes.

4. Remove pan from heat, add most of the gorgonzola cheese and most of parsley, saving some for garnishing. Stir together to combine and melt the cheese. To make the dish creamier, you can stir in a small amount of additional pasta water. Serve on plates, garnishing with the reserved walnuts, gorgonzola and parsley.

Servings: 6  – 562 calories per serving

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5 from 1 vote

Rigatoni with Radicchio, Gorgonzola and Walnuts

When I worked for La Cucina Italiana Magazine, I was exposed to some of the best authentic Italian recipes like this Rigatoni with Radicchio, Gorgonzola and Walnuts. The magazine recommends using gorgonzola dolce, a sweeter, creamier and less robust variety of gorgonzola. I have not found this variety in my area, but this dish is delicious with a fresh gorgonzola found in most good grocery stores. Purchase the youngest variety available, which will be less robust. I like to reserve a small amount of walnuts, gorgonzola and parsley to garnish each plate when serving.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: dinner, Entree, Main Course, Pasta

Cuisine: Italian

Servings: 6

Calories: 562kcal

Ingredients

• 1 pound Rigatoni or other Large Tube pasta
• 1/4 cup olive oil
• 2 medium heads radicchio 1 to 1 1/2 pounds
• 1/2 cup finely chopped onion
• 3/4 cup walnut pieces rough chop
• 1/4 teaspoon salt
• 1 pinch Fresh-ground black pepper
• 6 ounces Gorgonzola cheese crumbled
• 3 Tablespoons finely chopped flat-leaf parsley

Instructions

• Bring a pasta pot of salted water to a boil. Dice onion and set aside. Quarter the radicchio and cut out the core at the bottom of each quarter.  Cut crosswise into thinly sliced ribbons or chiffonade.  This can be done very quickly with a slicing blade in a food processor. Set aside.
• Add rigatoni to the pasta pot and cook until al dente, according to package directions. Drain rigatoni and reserve the pasta water.
• While pasta is cooking, heat olive oil in a large skillet and add onion.  Cook on medium-low heat for a few minutes, then add the radicchio and cook until wilted, a few more minutes.  Add 1/2 cup pasta water and most of the walnuts and cook an additional 5 minutes.  Add cooked and drained rigatoni along with another 1/2 cup pasta water and 1/4 teaspoon salt and a few grindings of the fresh ground pepper. Stir together to combine and cook for another 2 minutes.
• Remove pan from heat, add most of the gorgonzola cheese and most of parsley, saving some for garnishing. Stir together to combine and melt the cheese. To make the dish creamier, you can stir in a small amount of additional pasta water. Serve on plates, garnishing with the reserved walnuts, gorgonzola and parsley.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 562kcal