Linguine with Radicchio and Pecorino Romano

I love how half the radicchio gently cooks with the garlic while the remaining half is added at the end, giving this pasta a lovely combination of tender and crunchy textures.

With just a handful of ingredients, you can bring a little taste of Italy to your table any night of the week. Simple, delicious, and so satisfying.

What is Radicchio?

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

With reddish-purple outer leaves and 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. I also love using radicchio in salads, especially my delicata squash, radicchio, and garbanzo salad, where its slightly bitter flavor pairs beautifully with the squash’s sweetness.

What is Pecorino Romano Cheese?

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

Most commonly used for grating.

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

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

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

Pecorino Romano is also the star of my traditional Cacio e Pepe Bucatini recipe, another wonderful Italian pasta dish that proves how a few simple ingredients can create something delicious.

Variations and Substitutions

You can use Treviso radicchio, which is milder-flavored. You can recognize it by its more oblong shape.

I love linguine and fettuccine; this delicious pasta dinner can be prepared with spaghetti or bucatini. If linguine is your favorite pasta, you may also enjoy my linguine with fresh tomato sauce, made with ripe tomatoes, garlic, basil, and a little Pecorino cheese.

Parmesan cheese can also be used instead of pecorino.

How to Make Linguine with Radicchio and Pecorino Romano

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

Let’s start by bringing a large pot of salted water to a boil over high heat.

Step 1: 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 the package-suggested cooking time.

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

Step 2: Add half of the radicchio to your skillet and gently stir so it will not burn or attach to the sides of the skillet.

Step 2: Turn off the heat and set aside until the pasta is cooked al dente.

Step 3: 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.

Step 4: Drain the pasta, add it to the skillet, and fold the garlic mixture. Add cooking water if dry.

Step 5: 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.

Storing and Reheating

Store: Store leftover linguine with radicchio in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the pasta. Add a little freshly grated Pecorino before serving.

Freezing: I do not recommend freezing this dish, as the radicchio will lose its texture and the pasta can become too soft.

What to Serve With Linguine Pasta

Here are a couple of suggestions to consider:

Roasted Chicken or Chicken Spatchcocked.

For something fresh and light, my butter lettuce salad with shallots vinaigrette is a lovely companion. The delicate lettuce and tangy vinaigrette balance the richness of the Pecorino Romano.

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