Linguine Pasta, Radicchio and Pecorino Romano

We all cherish a yummy plate of pasta. To me, it is food for the soul. Perfect at any given time, a pot of salted water on, and the fun begins.

Pasta is the perfect dish to go to when time is running short and dinner needs to be prepared. Or a last-minute gathering with friends.

The best part about pasta is letting our imagination go wild and creating unique dishes immediately.

Here is the perfect example. You have a copious dinner with a few ingredients to satisfy your and your family’s appetite.

Imagine perfectly cooked linguine mixed with half-cooked radicchio and crunchy half-raw.

A layering of sweet and bitter flavor, uplifted by some pungent pecorino cheese. Amazing combination.

In this Article

What is Radicchio?

Radicchio is a chicory and grows in the heads of bitter leaves. It is in the daisy family, not the cabbage family. The season for the radicchio is from October to January.

Reddish purple outer leaves with white veins, this wonderful vegetable is rich in vitamin K and a good source of fiber.

It is a very versatile vegetable that you can enjoy raw or cooked.

What is Pecorino Romano Cheese?

Pecorino is a hard, salty Italian cheese made with sheep milk.

Most commonly used for grating.

Pecorino originates from the island of Sardinia, Tuscany, Rome, and the surrounding areas.

The word “pecorino” means “ovine” or of sheep” in Italian.

It is a protected designation of origins cheese, given a simple description rather than a brand.

Cooking tips and step-by-step instructions to create this excellent pasta dinner

This is a very straightforward recipe that will take no time to prepare. I recommend having all your ingredients on hand before starting cooking.

Let’s start by putting a large pot of salted water over high heat.

• Add your linguine when you have a beautiful water rolling boil. Please do not cut them in half; all of Italy will chastise you. Cook to al dente, or 1 to 2 minutes before packaging suggested cooking time.

Meanwhile, heat the olive oil and add the minced garlic in a large skillet that can hold the pasta when done.

• Add half of the radicchio to your skillet and gently stir so it will not burn or attach to the sides of the skillet. Turn off the heat and set aside until the pasta is cooked al dente.

• Save a cup of cooking water that you can use if your pasta is too dry as it contains the cooking starch from the pasta, and it is best to add moisture to your pasta in case it is too dry.

• Drain the pasta, add it to the skillet, and fold the garlic mixture. Add cooking water if dry.

• Add the raw radicchio and the pecorino Romano cheese. Fold again until all the pasta is covered with the cheese and oil seasoning and the radicchio is well incorporated with the pasta.

Season with a few grinds of black pepper and serve piping hot.

Variations and Substitutions

You can use Treviso radicchio, which is milder in flavor. You can recognize it as it has a more oblong shape.

I love linguine and fettuccine; this delicious pasta dinner can be prepared with spaghetti or bucatini.

Parmesan cheese can also be used instead of the pecorino cheese.

Storing and Reheating

Storing radicchio is relatively easy, as it will last for up to a week in the crisper drawer of your refrigerator. Store away dry.

If you are lucky enough to have some leftover pasta, reheat it over medium-low heat. Add a couple of tablespoons of water to the pasta and stir until warm and ready to be enjoyed.

Frequently Asked Questions

Serve your linguine pasta with:

Here are a couple of suggestions to consider:

Roasted Chicken or Chicken Spatchcocked.

Or a very delicious butter lettuce salad with shallots vinaigrette.

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