Ingredients

The following ingredients have 6 Servings
  • 1 cup (113 g) chopped walnuts
  • Kosher salt
  • 3/4 pound (340 g) gluten-free penne rigate
  • 1/4 cup (60 ml) olive oil
  • 1 (about 1 pound; 455 g) head radicchio ((preferably Treviso if you can find it), cut into 1-inch-wide (2.5 cm) ribbons)
  • Freshly ground black pepper
  • 6 ounces (170 g) crumbled Gorgonzola (or other mild blue cheese)
  • 1/2 cup (16 g) chopped flat-leaf Italian parsley
  • Orange zest, (preferably from a blood orange; optional)
  • Grated Pecorino Romano cheese, (for serving)

Instruction

  • Heat a 12-inch (30.5 cm) skillet over medium heat. Add the walnuts and toast them over medium-low heat for about 4 minutes, stirring frequently so they do not burn. Remove and set aside. Wipe out the skillet.
  • Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch (30.5 cm) skillet over medium-high heat. Add the radicchio and season with salt and pepper. Cook the radicchio until it begins to wilt and brown, about 5 minutes. Season with salt and pepper.
  • Stir in the Gorgonzola and cook for 2 minutes. Add ½ cup (120 ml) of the pasta water directly from the pot and simmer for 3 minutes more. The water should emulsify the cheese and create a velvety texture.
  • Scoop the cooked pasta directly into the skillet and toss to combine the pasta with the sauce. Add the walnuts and parsley and toss again until glossy, adding ¼ cup (60 ml) of pasta water or more (up to 1 cup/240 ml), as needed to loosen up the sauce.
  • Plate in bowls and garnish with orange zest, if desired. Season with salt and pepper and pass grated Pecorino Romano.