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Pappardelle with Radicchio Sauce Recipe - Pappardelle Al Radicchio di Treviso


Pappardelle are inch-wide strips of pasta; one normally associates them with southern Tuscany (Siena and Arezzo), though they are occasionally used elsewhere. Effectively, too, and here they work quite well with Treviso's red radicchio.
To serve 4 you'll need:

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 3/4 pound pappardelle or fettuccine
  • 3/4 pound radicchio rosso di Treviso
  • 1/4 cup unsalted butter
  • A medium onion, minced
  • 1/4 pound prosciutto, diced
  • 1 tablespoon cream
  • 2 ripe tomatoes
  • 1/2 cup dry red wine
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • A little lemon juice (1-2 teaspoons, to taste)
  • 1/2 cup grated Parmigiano, at the table


Set a pot of water to boil for the pasta.

In the meantime, wash and shred the radicchio.

Heat the butter and oil in a skillet and sauté the onion until it is light golden, then stir in the radicchio and prosciutto. When the radicchio has wilted sprinkle the red wine into the pan and let it evaporate, then add the tomato, and simmer as the pasta cooks (don't let it dry out).

When the pasta is just shy of being done, stir the cream and lemon juice into the sauce and season it with salt and pepper. Them drain the pasta and toss it in the skillet with the sauce for a minute over high to heat to finish cooking it, then serve it with the cheese on the side.

A wine? A zesty red, for example a Bardolino or a Valpolicella Classico.

Yield: 4 servings pasta with radicchio sauce.

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