Pasta With Radicchio Bacon And Pecans Food

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PASTA WITH RADICCHIO, BACON AND PECANS



Pasta With Radicchio, Bacon and Pecans image

A char under the boiler shows off radicchio's pleasantly bitter flavor to its best advantage. Paired with the sweetness of ricotta and pecans, with salty smoked bacon and sharp pecorino, this is a pasta with big flavor. Use round radicchio di Chioggia, long radicchio di Treviso or curly fingered radicchio Tardivo.

Provided by David Tanis

Categories     dinner, weeknight, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 10

4 ounces smoked bacon, cut into 1/4-inch lardons (about 4 strips)
1 pound radicchio di Chioggia, radicchio di Treviso or radicchio Tardivo
Extra-virgin olive oil
Salt and pepper
1 pound rigatoni or other short, tubular dried pasta
1 teaspoon roughly chopped rosemary
Pinch of red-pepper flakes
8 ounces ricotta (about 1 cup)
4 ounces toasted pecans (about 1 scant cup)
4 ounces grated pecorino (about 1 cup)

Steps:

  • Heat the broiler. Put a large pot of water on the stove, bring to a boil, then turn to a simmer so it is ready for cooking pasta.
  • As water boils, put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.
  • Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. (If using Tardivo, just cut off bottom of bunch to free the slender leaves.) Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.
  • Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.
  • Salt the pasta water and bring to a hard boil. Add rigatoni and cook until al dente, usually 11 to 15 minutes, depending upon the brand.
  • While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.
  • Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.
  • Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 23 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams

PASTA WITH RADICCHIO, BACON, AND SPINACH/STEAMED ARTICHOKES



Pasta with Radicchio, Bacon, and Spinach/Steamed Artichokes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 21

1 head garlic
1 onion, chopped
1/2 pound bacon
1/4 pound dry Sopresatta sausage
1/2 cup chicken stock
1/4 cup olive oil
1 pound pasta (any style)
3 cups baby spinach
1/2 cup sliced basil
1/2 head radicchio
1/2 can garbonzo beans (or chickpeas)
1/2 cup Parmesan
Salt and pepper, to taste
4 steamed artichokes
1 pinch saffron
1/4 teaspoon cayenne pepper
2 cloves garlic crushed
1/2 red bell pepper, chopped
2 teaspoons water
1 lemon, juiced
1 cup mayonnaise

Steps:

  • Cut off top of garlic head, wrap in foil and put in a preheated 375 degree oven for 20minutes. Saute onion, bacon, garlic and sopresatta. Add chicken stock, olive oil and roasted garlic squeezed out of shell. Cook pasta aldente and add to sauce. Add spinach, basil, radicchio, garbonzo beans, Parmesan, salt and pepper to taste.
  • Artichoke Dip In blender put saffron, cayenne, garlic, bell pepper, 2 teaspoons water, salt and lemon juice and puree. Add mayonnaise. Serve as a dip for steamed artichokes.

SPAGHETTI WITH PECANS AND RADICCHIO



Spaghetti with Pecans and Radicchio image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces dried spaghetti
4 ounces pancetta, diced
3 cloves garlic, chopped
1/2 cup chopped pecans
1/2 teaspoon crushed red pepper flakes
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon unsalted butter
1/2 cup grated Parmesan
1 small head radicchio, chopped
2 tablespoons chopped parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid.
  • Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes. Add the garlic, pecans, and red pepper flakes and cook 1 minute. Add the broth and wine and cook until reduced by half, about 2 minutes. Stir in the butter and cheese.
  • Add the cooked pasta to the skillet and toss to coat. Stir the reserved pasta water into the sauce if needed to thin out the sauce slightly. Stir in the radicchio and parsley.

RADICCHIO PASTA



Radicchio Pasta image

Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

8 ounces hearty pasta, such as spelt, farro, or whole grain
3 tablespoons extra-virgin olive oil
5 cloves garlic, minced (about 1 tbsp.)
5 anchovies, minced (about 2 1/2 tsp.)
2/3 cup golden raisins, coarsely chopped
1/2 cup toasted pine nuts
1/2 cup (about 1 oz.) grated pecorino
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta cheese
1/2 head radicchio, cored and very thinly shredded (about 2 cups)

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente.
  • While pasta is cooking, heat oil in a large, straight-sided skillet over medium-high heat. Add garlic, anchovies, and raisins, and cook until fragrant, about 2 minutes. Stir in pine nuts.
  • Drain pasta, reserving 1/2 cup pasta water. Add pasta to the pan, and stir to combine. Moisten with pasta water as necessary. Stir in half the pecorino, and season with salt and pepper to taste.
  • Divide pasta between 4 plates, and top each with a dollop of ricotta, a handful of radicchio, and a sprinkling of the remaining pecorino.

Nutrition Facts : Calories 608 g, Cholesterol 24 g, Fat 25 g, Fiber 4 g, Protein 19 g

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