This delicious Gorgonzola Radicchio Penne recipe is easy to make in under 20 minutes.
Now that we are near the end of summer we are at the point where our gardens, farmers markets and local groceries are full of the best produce.
The star of this pasta recipe is the radicchio! You can find it in your grocery story or at your local farmer’s market alongside the leafy greens.
A member of the chicory family (a relative of cabbage), radicchio is a deep red with white veins. It’s taste can be described as bitter and spicy. It has a lot of flavor!
Along with the radicchio. you’ll need gorgonzola! Gorgonzola is an Italian blue cheese made from cow’s milk. It’s texture is soft and crumbly and has a bit of a nutty flavor.
There are a lot of varieties of gorgonzola from mild to strong so you might want to ask the person at the deli counter or cheese shop if you can try a sample before buying.
Celebrity Chef Fabio Viviani (Top Chef All Star and Fan Favorite) has created some great summer recipes for Bertolli Olive Oil that let you take advantage of all this summer veggie bounty, including that radicchio.
I’m even going to throw in one of my own recipes for good measure! Let’s start with the professional.
Gorgonzola Radicchio Penne Recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
1 Tbsp. Bertolli® Classico™ Olive Oil
3 cups chopped radicchio
4 cloves garlic, chopped
1 lb. penne, cooked and drained (reserve ½ cup pasta water)
2 Tbsp. Bertolli® Extra Virgin Olive Oil
2 tsp. Bertolli® Balsamic Vinegar of Modena
1/3 cup crumbled Gorgonzola cheese
How to make Gorgonzola Radicchio Penne:
Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 1 minute. Add radicchio and cook 2 minutes.
Stir in cooked penne, reserved pasta water, Bertolli Extra Virgin Olive Oil, and Bertolli Balsamic Vinegar and cook until pasta is heated through.
Stir in Gorgonzola cheese and cook until melted. Season with salt and ground black pepper. Serve, if desired, with crusty Italian bread.
How To Serve:
Top with freshly grated Parmesan if desired.
If you would like to add meat to this dish, start the recipe by browning 8 ounces of ground Italian sausage. Then add garlic, radicchio and continue cooking.
Bertolli sent me all three of their varieties to try: Bertolli® Extra Virgin Olive Oil, Bertolli® Classico Olive Oil and Bertolli® Extra Light Tasting Olive Oil.
To put them to the test, I made one of my favorite recipes, Cherry Tomato and Mozzarella Balls Caprese Salad. It’s so delicious!
You can find more delicious recipes on the Bertolli web site.
Gorgonzola Radicchio Penne
- 1 Tbsp. olive oil
- 3 cups chopped radicchio
- 4 cloves garlic chopped
- 1 lb. penne cooked and drained (reserve ½ cup pasta water)
- 2 Tbsp. Extra Virgin Olive Oil
- 2 tsp. balsamic vinegar of Modena
- 1/3 cup crumbled Gorgonzola cheese
- Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 1 minute.
- Add radicchio and cook 2 minutes.
- Stir in cooked penne, reserved pasta water, Bertolli Extra Virgin Olive Oil, and Bertolli Balsamic Vinegar and cook until pasta is heated through.
- Stir in Gorgonzola cheese and cook until melted.
- Season with salt and ground black pepper.