Pasta with Honey Roasted Radicchio & Walnuts and a Creamy Gorgonzola Sauce
Radicchio—either you love it, or you haven’t found the right way to prepare it yet! This honey-roasted radicchio pasta is a game-changer. The slight bitterness of the radicchio is mellowed by roasting, while toasted walnuts add crunch, and a creamy gorgonzola sauce ties everything together. It’s a dish that’s both bold and comforting, with a perfect balance of sweet, savoury, and nutty flavours.
I first made this recipe when looking for ways to use up extra radicchio, and it instantly became a favourite. The honey caramelises the edges, bringing out a subtle sweetness, while the rich gorgonzola sauce coats every bite of pasta in indulgent, cheesy goodness. It’s the kind of quick and easy pasta recipe that feels fancy but comes together in no time—perfect for a weeknight dinner or a special occasion.
Why You’ll Love This Recipe
✔️ Bold & balanced flavours – The sweet honey, creamy gorgonzola, and toasted walnuts perfectly complement the radicchio’s slight bitterness.
✔️ Quick & easy – This restaurant-worthy pasta dish comes together in under 30 minutes.
✔️ Great for entertaining – A unique and elegant dish that’s sure to impress.
✔️ Customisable – Swap gorgonzola for goat cheese or blue cheese, or add crispy pancetta or mushrooms for extra depth.
Whether you’re a radicchio lover or trying it for the first time, this creamy gorgonzola pasta is a must-try. Let me know if you try it!
Another great gorgonzola and bitter vegetable is my Caramelised Chicory with Cheesy Gorgonzola Conchiglioni Rigati Pasta. This stuff is gold!
Recipe for the honey roasted radicchio is inspired by Food52.
Pasta with Honey Roasted Radicchio & Walnuts and a Creamy Gorgonzola Sauce
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 large or 2 small radicchio
- 1/2 cup walnuts
- 1 tbsp Honey
- 250 g ricotta
- 200 g gorgonzola, roughly cubed, incl rind
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, thinly sliced
- 150 - 200 g Pasta of choice, like rigatoni
- To serve: fresh parsley
Instructions
Preheat the oven to 200°C.
Halve the radicchio lengthwise and 3 times more into 8 little moons.
Spread the radicchio out over a lined baking tray, drizzle with olive oil, honey, pepper & salt.
Roast in the oven for 30 min, adding the walnuts after 15 minutes, just spread them out.
About 10 minutes before the radicchio is done cook your pasta according to the packaging.
While the pasta is cooking heat the olive oil in a heavy based pan add the onion, sauté until fragrant, ± 3 min. Add the garlic and sauté for another 30 sec.
Scoop in the ricotta and gorgonzola and bring to a simmer so the gorgonzola melts.
Ladle some of the pasta water, a small scoop at a time, into the sauce and continue to stir until you get a nice creamy consistency. Taste and season with pepper and salt.
When the pasta is just al dente use transfer it with a slotted spoon directly into the sauce pan. Stir vigorously so all the pasta is coated and the water is incorporated into the sauce.
Take the radicchio and walnuts out of the oven and drop them into the sauce, use a wooden spoon to toss and coat it all.
Serve with some fresh parsley sprinkled over the top.
