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Pasta with Roasted Onions, Radicchio, and Blue Cheese
From Cook”s Country
February/March 2013
The cooking water and cheese merge to form a creamy sauce that softens the bitterness of the radicchio.

Serves 4
Total time:

Serve with Parmesan cheese.

1 pound campanelle, fusilli, or penne
Salt and pepper
2 tablespoons olive oil
2 onions, halved and sliced thin
1 head radicchio (10 ounces), cored and sliced thin
2 garlic cloves, minced
1 tablespoon balsamic vinegar
4 ounces blue cheese, crumbled (1 cup)
1/2 cup chopped fresh basil
1/2 cup walnuts, toasted and chopped coarse
1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.

2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, radicchio, and 1 teaspoon salt and cook, covered, for 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are soft and edges are browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in vinegar.

3. Add vegetables, blue cheese, basil, walnuts, and ¼ cup reserved pasta water to pasta and toss to combine. Add more cooking water to loosen sauce as needed. Season with salt and pepper to taste. Serve.

America”s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook”s Country and Cook”s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America”s Test Kitchen (www.americastestkitchen.com) or Coo

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