October 25th is world pasta day! In that case, let me share one of my latest pasta dishes with you. The bitter-sweet radicchio roasted until slightly charred, together with some walnuts for crunch and flavour, coated in a silky cream gorgonzola & ricotta sauce. Man you’re in for a treat!
Pasta with Honey Roasted Radicchio & Walnuts and a Creamy Gorgonzola Sauce
- 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
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.