Radicchio, blue cheese bring bold flavors to pasta

DINNER TONIGHT

April 25, 2007|By Joe Gray | Joe Gray,Chicago Tribune

I love the bitter taste of radicchio in salads, but some people do not. Cooking this colorful member of the chicory family tames its flavor without obliterating it.

In this pasta dish, the rich sweetness of the blue cheese further tempers the radicchio.

Joe Gray writes for the Chicago Tribune, which provided the recipe analysis.

Fusilli With Radicchio, Chicken Sausage and Blue Cheese

Serves 4 -- Total time: 35 minutes

8 ounces fusilli or other shaped pasta

1 tablespoon olive oil

3 chicken sausages (about 3/4 pound)

1/2 cup white wine

1 head radicchio, cut in 1/4 -inch slices

1/4 teaspoon salt

freshly ground pepper

4 ounces blue cheese, crumbled

Heat a large pot of salted water to a boil; add the pasta. Cook according to package directions. Drain.

Meanwhile, heat the oil in a large skillet over medium-high heat; add the sausages. Cook, turning, until browned on all sides, about 10 minutes.

Remove sausages from the skillet; slice into 1/2 -inch pieces. Return sausage pieces to the skillet. Add wine, stirring and scraping up any browned bits on the bottom of the skillet. Reduce heat to a simmer; cook, covered, until sausages are nearly done, 5 minutes.

Stir in the radicchio; season with salt and pepper to taste. Cook, stirring, until radicchio is just wilted but still crisp, about 4 minutes; do not overcook.

Place pasta in large serving bowl; add radicchio mixture. Toss; stir in blue cheese until it melts.

Per serving: 530 calories, 27 grams fat, 10 grams saturated fat, 110 milligrams cholesterol, 44 grams carbohydrate, 25 grams protein, 1,344 milligrams sodium, 3 grams fiber

Menu

Fusilli with radicchio, chicken sausage and blue cheese; Bibb lettuce salad with orange segments; raspberry sorbet with cookies

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