Vegetarian pasta / seasonal Italian first course
A seasonal Italian pasta with tender orecchiette, gently wilted Trevigiano radicchio, sweet shallot, extra-virgin olive oil, and a creamy finish of pasta water and Pecorino. The flavor is elegant, lightly bitter, savory, and perfect for colder months.
Recipe video
Bring a large pot of water to a boil. Salt it well so the pasta can season from within.
Trim the radicchio base, separate the leaves, rinse under clean running water, dry well, and slice into thin ribbons.
Warm the olive oil in a large pan over medium-low heat. Add the shallot and cook for 3–4 minutes until soft and translucent.
Add the crushed garlic and chili flakes. Cook for 30 seconds, just until fragrant, then remove the garlic if you prefer a gentler flavor.
Add the sliced radicchio with a small pinch of salt. Cook over medium heat for 4–5 minutes, stirring often, until glossy and softened but still deep red.
Pour in the white wine or a little pasta water. Let it bubble for 1–2 minutes so the radicchio turns tender and lightly sweet; use pasta water instead of wine when avoiding alcohol.
Cook the orecchiette until al dente. Reserve 240 ml / 1 cup pasta water, then drain.
Add the pasta to the pan with the radicchio. Toss over low heat with 90–120 ml / 6–8 tbsp pasta water until the sauce lightly coats the pasta.
Turn off the heat. Add Pecorino gradually, tossing until creamy. Loosen with more pasta water if needed.
Taste and adjust with black pepper, a final drizzle of olive oil, toasted walnuts, and extra Pecorino.
