Pasta With Radicchio Sauce

Ingredients

• 2 large heads radicchio
• 3 tablespoons butter
• ¼ cup water
• 2 cups heavy cream
• 4 tablespoons Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• 1 pound penne, linguini or other pasta

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1033 calories; 64 grams fat; 39 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 92 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 23 grams protein; 210 milligrams cholesterol; 267 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Remove core and outer leaves of radicchio, and chop fine.
2. In saucepan, heat 3 tablespoons butter, and saute radicchio unitl wilted. Add 2 ounces water and simmer for 2 minutes. Taste radicchio. If radicchio is no longer bitter, let it simmer until soft and water has evaporated. If it remains bitter, pour off excess water, add another 1/4 cup of water and simmer until it is soft and water evaporates. The double simmering should remove any bitterness.
3. Reduce heat under radicchio to very low, add cream and cook until sauce is thick and reduced, about 10 to 20 minutes.
4. While sauce is cooking, prepare the penne, linguini or other pasta. When ready, drain it and mix with sauce. Add Parmesan and 2 tablespoons butter. Season with salt and pepper to taste.

30 minutes