Pasta With Radicchio, Gorgonzola and Hazelnuts Recipe (2024)

Thank you for sharing such delicious, vegetarian recipes! More please!! They are so great for our tastebuds, as well as the planet and animals.

Can you substitute red cabbage or chard etc. for the radicchio, which is a little hard to find around here. Thanks

Hi from Italy! Rigatoni (only one T)! :-)Best Wishes for a wonderful 2019!

I made this last night with the addition of some minced garlic in the oil before the radicchio. I did toast the hazel nuts before I chopped them to get some of the skins off. Otherwise cooked as directed and it was really delicious.

Highly recommend the Sfoglini (the pasta company) version of this recipe. The addition of shallots and a slow(ish) braise of the radichhio with balsamic vinegar really turn this into a near perfect (IMO) dish.

Used almonds and ribbons of prosciutto, being out of hazelnuts and pancetta, and (not being a fan of gorgonzola) added about a cup of good, finely grated mixed Italian parm and romano to the pasta water. It was truly fabulous!

Thanks to fellow cooks for all the helpful notes. As suggested, I reserved about 1/2 c radicchio for the end, which helped with color. I also added caramelized onions and baby spinach during cooking for heft and texture. Very good!

Very Bitter. The radicchio completely overwhelmed the dish so you must be a fan to enjoy this. I would play around with other greens/leafy veg however. The method kept the sauce light.

For some reason when I did this the cheese clumped up around the radicchio and stayed there. I followed the recipe to the letter but substituted in cream fir the water. Did this clumping happen to anyone else??

Would definitely recommend making this dish with the treviso variety of radicchio---I made with the chioggia which has far too soft of a texture to hold up against sautee-ing type cooking (the photos made it seem like the radicchio should still be bright in color holding its shape, while mine were more brown and mushy, like sauteed spinach).

This was delicious but use your judgment with the amount of water you use. What's in the recipe was way too much for us so we ended up adding more cheese. A tasty solution but I wish I'd used less water and plan to do that the next time I prepare this recipe.

Substituted toasted walnuts, still great.

I made this with almonds, as it turned out I did not have hazelnuts. I also cooked the radicchio until it was wilted. Good, simple pasta with a different twist of flavors.

SO good exactly as written. Nothing more to say. Just make it and swoon.

I added a bit of mascarpone to make this a bit more saucy - great addition. Sautéed onion at the start before adding radicchio.

Husband and I love bitter greens with pasta, so this was delicious to us. Halved all ingredients for two generous servings. To avoid the ugly color issue mentioned by others, I saved some radicchio ribbons to add after the gorgonzola and pasta water but before the pasta. Used toasted walnuts (I prefer them in savory dishes). Topped with a few crunchy Maldon salt flakes. Adding Pecorino or Parmesan as well would make the finished dish too salty, I think.

Also tastes great with walnuts. Instead of gorgonzola one can use ricotta or also just parmesan! I also added garlic for more flavor.

I found that by the time the sauce emulsified, the radicchio had lost all its color. Will try to make the sauce first next time and then add in the radicchio after to preserve its vibrancy and bite.