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
Serves: 8
Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
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.
Sausage Variation:
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
Ingredients
- 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
Instructions
- 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.
Jennifer R says
One of the first things I would make is the recipe Bertolli Creamy Fettuccine Primavera from their site. This looks like a healthy easy meal using Bertolli® Classico™ Olive Oil.
Deb C says
I would make Spaghetti Sauce. I always add some good olive oil to the sauce.
John Kim says
I would make stir fry
Kelly O'Brien says
Pasta with some sauteed garlic and vegetables.
Betty says
Fall is here
I’d make some great roasted veggies
Patricia Edwards says
I would make some homemade spaghetti.
Kim says
I’d use it in my sauce for my homemade lasagna
Michelle L says
I would probably just dip bread in it first
Patty Broderick-White says
I would make grilled veggies with EVOO and garlic
Nikki Strong says
I would sauté fresh vegetables out of the garden.
Cindy Merrill says
That’s easy! Everyone loves my Gluten Free Pasta Salad, which is wickedly scrumptious, especially with my secret Lemon & olive oil herb dressing!
PAIGE CHANDLER says
I’d make a beautiful salad with olive oil dressing
Dani says
Olive Oil Pasta
DeeAnn S says
I’d love to make a tomato, onion, and pepper focaccio! yum
julie says
PIZZA !!