November 01, 2014

pasta with radicchio, raisins, and pine nuts

 This picture does not do this pasta justice... it was one of my favorite pasta recipes yet!  Which is saying a lot actually.  Every flavor is represented and comes together beautifully.  The sweet raisins, creamy ricotta, layered with the nutty parmesan and pine nuts, topped with the bitter radicchio... let's just say I'll be making this one again!!  Not to mention that when you can make a pasta this good in 15 minutes... you've got a winner!  Want to pair it with meat?  I would suggest halving this recipe and using it as a side for chicken or beef. 

Look who I found... meet armoniche! 

Servings 4-6
Total Time 15 minutes

  • 1 pound pasta
  • 6 tablespoons olive oil
  • coarse salt
  • freshly ground black pepper
  • 8 garlic cloves, minced (about 2 tablespoons)
  • 1 1/3 cup raisins, coarsely chopped
  • 1 cup toasted pine nuts
  • 2 ounces grated parmesan or romano cheese (about 1 cup)
  • 1 cup ricotta
  • 1/2-1 head of radicchio, shredded


Cook pasta according to package directions, to al dente.  

While the pasta is cooking, heat the olive oil in a large skilled, over medium-high heat.  Add the garlic and raisins, cooking until fragrant, about 2 minutes.  Stir in the pine nuts.

Drain pasta, reserving 1 cup pasta water.  Add the pasta to the skillet, tossing to combine.  Add enough pasta water to create a creamy sauce and then stir in half of the cheese and season with salt and pepper.

Divide pasta among the bowl and top with ricotta, radicchio, and remaining cheese.  Enjoy!!!

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