Gorgonzola Radicchio Penne
This delicious Gorgonzola Radicchio Penne recipe is easy to make in under 20 minutes. For a twist, you can also add sausage.
Servings: 8 Servings
Calories: 283kcal
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.
Notes
Serve, if desired, with crusty Italian bread.
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.
Nutrition
Serving: 1Serving | Calories: 283kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 61mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg