


- 1 pound Penne
- 1 head Radicchio, cut in quarters then sliced thinly
- 1 Belgian endive, sliced thinly
- 1/2 – 3/4 cup pancetta, cut in small cubes
- 2 small shallots, chopped
- Pinch red pepper flakes (optional)
- Olive oil
- Fresh lemon juice
- 1/2 cup Pinot Grigio or other white wine
- 1/3 cup half-and-half
- 1/2 – 3/4 cup chicken stock
- Parmigiano Reggiano
What a simple dish with SO much flavor! I am going to make this over the weekend for sure. Great recipe – thank you for sharing!
What a lovely colorful dish. I bet it tastes so good!
I do love it when a restaurant dish lingers in the mind and we have to try it ourselves. This one looks wonderful. thanks for sharing with Presto Pasta Nights.
What a great idea, I really like the idea of Radicchio in pasta.
Love how the raddichio and endive are only just barely cooked in this recipe… all the recipes I’ve seen that use cooked raddichio tend to cook it until it’s completely limp, which I’m not a big fan of. Can’t wait to give this one a try.
You know, I think I cooked them even longer than I should have but I did remember to set some uncooked radicchio aside and that worked.
I love the maroon color of the radicchio. I never would have thought to add radicchio to pasta, but it sounds incredible! I’m with you on the cream, I’d much rather eat ice cream. Perhaps I should experiment more with savory cream dishes, starting with this one!
That looks lovely. I love the color 😀
Few ingredients, lots of flavor. It’s nice to bring home memories of a trip with a meal.
I wish you had posted this back when I had a head of radicchio in my fridge that I was uninspired to use! I would have made this dish, it looks great~
Gorgeous dish!!! you are making me hungry! I love radicchio and it’s used a lot in Italy, there are different kinds, like radicchio trevigiano (from Treviso), and is very common in the regions close to Venice, Friuli, etc… I love its bitterness, so addictive!
Thanks, Silvia. Yes, the bitterness is what makes it special, I think.
I think I would have preferred your version to something laden in cream… yours looks healthy and not too cloyingly rich – and yes the radicchio (which I love) is indeed the star of this dish. By the way, THANK YOU very much for the lovely Sunshine award – coming from you, that’s great honour – especially since your blog is the one full of sunshine.
I love the purple in this dish…I’m so big about color! And all the flavors melded together must taste divine. Thank you for sharing this dish…it has encouraged me to explore with some new vegetables and flavor combinations!
The Radicchio gives it such a nice colour! Simple and delicious!
I’ve never seen radicchio used like this but I have to say, I kind of love it. It is so incredibly aesthetically pleasing and if it was served in Rome then it must be good!
I love the bright colors of this dish, and your photo looks great with the ‘matching’ tablecloth. 🙂 Greens in pasta are always flavorful, and I imagine the taste of the radicchio would really kick up the pasta!
Thanks, it was a lucky thing to see my napkins matched the radicchio. 🙂
I don’t think I was ever disappointed with anything I got to eat in Italy, your pasta dish looks simply delicious!!
Your penne with radicchio and pancetta looks incredible, I agree about the cream, the dish doesn’t need it with all your wonderful ingredients.
Now this is a pretty pasta dish! I never think to use radicchio, but this is definitely going to change that mistake.
This is one beautiful plate of pennee Though I tend to disagree with you about cream at home. I never lighten dishes, I’d rather just skip it if I am feeling like I can’t afford the calories at the moment. But this pasta has taught me that lightening can be successful. Thanks for the eye opener. GREG
Thanks, Greg. I totally hear you. I order cream dishes freely when dining out but I can’t do it at home. Part of the reason is that I have a husband who is not partial to them, so I have to compromise. I really like your blog–I already know I’ll be a regular visitor. Thanks again!
Hi Jean, What a lovely pasta dish. It’s been years since I’ve been in Rome and the pasta you replicated looks absolutely delicious and makes me miss Italy. I love cream pastas too but I never make them at home but I’d like to try your recipe. Not sure my husband will enjoy radicchio but I’m sure he’ll live. 😉 BTW, I posted a link to your blog from my latest post mentioning the Sunshine Award. Thanks again. 🙂 Have a wonderful weekend!
I almost never make cream pastas at home. Something about living by the beach and tons of permanently in-shape people make me wary. Normally, I stay away from half and half too but this recipe is going to be the exception. Especially since I have some homemade pancetta that will be perfect in it.