Pasta with Roasted Onions, Radicchio, and Blue Cheese
By America's Test KitchenPublished on December 20, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound campanelle, fusilli, or penneSalt and pepper 2 tablespoons olive oil 2 onions, halved and sliced thin1 head radicchio (10 ounces), cored and sliced thin2 garlic cloves, minced1 tablespoon balsamic vinegar 4 ounces blue cheese, crumbled (1 cup)½ cup chopped fresh basil ½ cup walnuts, toasted and chopped coarse
Before You Begin
Serve with Parmesan cheese.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, radicchio, and 1 teaspoon salt and cook, covered, for 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are soft and edges are browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in vinegar.
- Add vegetables, blue cheese, basil, walnuts, and ¼ cup reserved pasta water to pasta and toss to combine. Add more cooking water to loosen sauce as needed. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound campanelle, fusilli, or penne
Salt and pepper
2 tablespoons olive oil
2 onions, halved and sliced thin
1 head radicchio (10 ounces), cored and sliced thin
2 garlic cloves, minced
1 tablespoon balsamic vinegar
4 ounces blue cheese, crumbled (1 cup)
½ cup chopped fresh basil
½ cup walnuts, toasted and chopped coarse
Ingredients
1 pound campanelle, fusilli, or penne
Salt and pepper
2 tablespoons olive oil
2 onions, halved and sliced thin
1 head radicchio (10 ounces), cored and sliced thin
2 garlic cloves, minced
1 tablespoon balsamic vinegar
4 ounces blue cheese, crumbled (1 cup)
½ cup chopped fresh basil
½ cup walnuts, toasted and chopped coarse
Ingredients
1 pound campanelle, fusilli, or penne
Salt and pepper
2 tablespoons olive oil
2 onions, halved and sliced thin
1 head radicchio (10 ounces), cored and sliced thin
2 garlic cloves, minced
1 tablespoon balsamic vinegar
4 ounces blue cheese, crumbled (1 cup)
½ cup chopped fresh basil
½ cup walnuts, toasted and chopped coarse
Why This Recipe Works
The cooking water and cheese merge to form a creamy sauce that softens the bitterness of the radicchio.
Before You Begin
Serve with Parmesan cheese.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, radicchio, and 1 teaspoon salt and cook, covered, for 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are soft and edges are browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in vinegar.
- Add vegetables, blue cheese, basil, walnuts, and ¼ cup reserved pasta water to pasta and toss to combine. Add more cooking water to loosen sauce as needed. Season with salt and pepper to taste. Serve.
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