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Vegetarian, Italy

Pasta with radicchio and taleggio

Pasta with radicchio and taleggio is a vegetarian dish from Veneto, Italy, serving 4 people, ready in 35 minutes, rated easy, for about €3.20 per serving. The key is cooking the radicchio down in red wine until it softens, so its bitterness fades into a creamy, slightly sweet sauce once the taleggio melts in.

Tonight, radicchio softens in red wine and melts with creamy taleggio over short pasta, a dish from Veneto with real character.

Pasta with radicchio and taleggio
Total time
35 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Raw radicchio hits you with sharp bitterness, but once it wilts in butter and reduces with red wine, it transforms completely. It turns tender and almost sweet, taking on a beautiful pinkish brown color that coats the pasta. Taleggio then melts into a short, creamy sauce, finished with the crunch of crushed walnuts.

This is a fall and winter dish that needs few ingredients but delivers real character, perfect for a weeknight dinner when you want something different from your usual pasta without spending all evening on it. It suits people who enjoy bolder flavors, and it's less of a sure thing for kids given the bitterness of the radicchio and the strong taste of taleggio.

The ingredients

4 people

Pantry

  • Short pasta (penne, mezze maniche)often in the pantry 350 g
  • Red wine 15 cl
  • Walnuts 40 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Radicchio 2
  • Onion 1

Dairy

  • Taleggio 200 g
  • Butter 20 g

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the onion thinly and cut the radicchio into strips.

    Rinse the radicchio and dry it well, it needs to be dry to soften without boiling.

  2. Cook the onion in the butter and oil, add the radicchio and let it wilt over high heat. 8 min

    Stir often, it shrinks by half and turns a brownish pink color.

  3. Pour in the red wine, let it reduce by half, season with salt and pepper. 8 min

    Use a wine you'd actually drink, it flavors the whole sauce.

  4. Cook the pasta al dente, drain it while keeping a ladle of cooking water, and add it to the pan with the taleggio cut into cubes. 10 min

    Remove the taleggio rind if it's thick, it won't melt.

  5. Toss everything quickly over low heat with a little pasta water until the sauce turns creamy, then sprinkle with crushed walnuts. 2 min

    Off the heat, the cheese glides more smoothly over the pasta, don't let it overheat.

Our tips to get it right

  • Pick a taleggio that's well aged but not too runny, it melts better when cubed than when sliced thick.
  • Always save a ladle of pasta water before draining, it's essential for binding the sauce without drying it out.
  • Crush the walnuts at the last minute so they stay crunchy and don't turn stale in the dish.

The variations

  • Swap the taleggio for fontina or a creamy tomme if you can't find it, the result stays just as smooth.
  • For a wine-free version, use vegetable broth with a splash of balsamic vinegar to keep the acidity that balances the bitterness.
  • To make it faster and kid-friendlier, swap the radicchio for shredded romaine lettuce and cut the cooking time to 4 minutes, the flavor will be much milder.

What to serve it with

  • A simple, tangy green salad
  • Crusty bread for soaking up the sauce
  • A glass of the same red wine used in cooking

Storage

The pasta keeps for 2 days in the fridge in a sealed container, though the cheese sauce loses some of its silkiness as it cools. Reheat gently in a pan with a splash of water to bring back the creaminess, freezing isn't recommended since melted taleggio doesn't hold up well once thawed.

Questions about this dish

Can you replace the radicchio with another leafy vegetable?

Yes, endive or romaine lettuce both work well if you don't have radicchio. The flavor will be less bitter and the color less pink, but the technique stays the same.

Is taleggio essential for this recipe?

It brings a melting texture and a bold flavor, but fontina or a creamy tomme can take its place. Avoid overly dry cheeses, they won't melt as smoothly into the sauce.

Can you make the radicchio sauce ahead of time?

Yes, you can cook the radicchio in red wine the day before and store it in the fridge. Just reheat it gently before adding the pasta and taleggio right before serving.

Why remove the rind from the taleggio?

A thick rind won't melt from the heat of the pasta and leaves stringy bits in the sauce. If it's thin, you can leave it on, it will melt just fine.

How long does it take to make a pasta with radicchio and taleggio?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pasta with radicchio and taleggio?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pasta with radicchio and taleggio cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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