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.

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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

Why you will love this recipe

Super easy to prepare – a little slicing, chopping, and mixing, and you are ready to sit at the table and enjoy.

Staple ingredients – most ingredients are in your pantry.

Time – having dinner on the table takes less than 30 minutes from beginning to end. What is there not to love about that?

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.

Here are a few helpful tips for the ingredients needed to create this linguine pasta and radicchio recipe

Linguine pasta – middle of the way in thickness and absorbs the olive oil and pecorino cheese well.

Head of Radicchio – it has to be firm to the touch. The root is clear and free of any dark mildew. The leaves have to be tightly closed and overlapping. Deep, rich purple color. Watch for bruising or dark spots on the outer layers.

Garlic – finely chopped and lightly sauteed with the olive oil and radicchio, turns the aromatics up a notch.

Pecorino Romano cheese – Works beautifully here as it gives that extra layer of flavor.

Olive oil – Use good olive oil as you will not cook it long, thus retaining its great flavor.

Salt and pepper – Taste your pasta before over-seasoning it with salt, as the cheese is naturally salty, and you do not want to overdo it.

Equipment Needed

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Large pot – to cook your pasta

Chef’s Knife – to mince the garlic

Skillet – to cook the garlic and part of the radicchio.

Serving plates – I love to serve my food in pretty white dishes.

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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.
Linguine Pasta, Radicchio and Pecorino Romano done in a large skillet
  • 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.

Linguine Pasta, Radicchio and Pecorino Romano

Frequently Asked Questions

What is another name for radicchio?

Red chicory. Italian chicory or red endive.

How do Italians eat radicchio?

Due to its bold and bitter flavor, it is generally used in salads in Italian cooking. This colorful vegetable is often sauteed and added to pasta, like here, risottos and stews.

Is radicchio seasonal?

You can find a winter vegetable at your farmer’s market and grocery store during the fall and winter.

Is radicchio red cabbage?

They are often mistaken for each other due to their deep red-purple color. However, they are two different plants. Red cabbage has a milder taste, thicker, crunchier leaves, and a more uniform purple color.

What is the difference between Parmigiano Reggiano and Pecorino Romano?

Parmigiano, or Parmesan, is aged longer; therefore, it is harder, drier, and has more of a nutty, sweet flavor. On the other hand, pecorino is a much younger cheese and tends to be softer and creamier. Pecorino also has a very salty side to it.

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.

Linguine Pasta, Radicchio and Pecorino Romano

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
A layering of sweet and bitter flavor, uplifted by some pungent pecorino cheese. Amazing combination.

Ingredients 

  • 1 pound Linguine pasta
  • 2 garlic cloves, peeled, hard end removed and finely minced
  • 1 head of radicchio salad, bottom core removed and sliced thinly
  • 3 tablespoons olive oil
  • ½ cup pecorino Romano cheese, freshly grated
  • salt and pepper

Instructions

  • Bring to a full boil a large pot of salted water. Cook your linguine pasta al dente for 1 to 2 minutes less than the package directions.
  • Meanwhile, in a large skillet, sauté the garlic over medium heat and add half of the sliced radicchio salad. Mix well and season with salt and pepper.
    Linguine Pasta, Radicchio and Pecorino Romano
  • Save a cup of the boiling water and drain the linguine.
  • Mix well with the drained pasta in the skillet with the radicchio and garlic. Add some of the cooking water if too dry.
  • Add the remaining sliced radicchio, pecorino cheese, and a few grinds of coarse pepper, give it another stir, and serve

Notes

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.

Nutrition

Calories: 564kcal | Carbohydrates: 86g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 157mg | Potassium: 271mg | Fiber: 4g | Sugar: 3g | Vitamin A: 52IU | Vitamin C: 0.5mg | Calcium: 160mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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