Casarecce con Radicchio e Gorgonzola

45 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 pound casarecce (or other short pasta)
  • 1 head radicchio, coarsely chopped
  • 4 ounces olive oil
  • 1 small onion, finely chopped
  • 4 ounces gorgonzola dolce, coarsely chopped Salt, to taste Pepper, to taste Parmigiano-Reggiano Cheese

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  1. Rinse the radicchio under cold water and cut it into thick strips. In a large skillet over medium heat, sauté the onion in the olive oil. When translucent, add the radicchio and mix together for a couple of minutes. Add 1/2 cup of water, and salt and pepper. Let cook until the radicchio has wilted and the water has mostly evaporated.
  2. Add the pieces of gorgonzola to the radicchio and mix until it has melted.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (2 minutes less than the package recommends), and drain it, retaining some of the cooking water.
  4. Add the pasta to the radicchio sauce and mix thoroughly for another minute. Add some of the retained cooking water if it seems dry.
  5. Serve immediately with a sprinkle of Parmigiano.

Ed's Review

"Don't just stand there hating me! Shout at me, strike me! But don't  hate me..."

This is what Norma Desmond said to Joe Gillis when he was at the end of his rope in Sunset Boulevard.  But it's also what you'll be saying to your guests after they taste this week's Sunday Pasta and then stare at you in disbelief.   It's that good. They'll love you. They'll eat every bite of it and ask for seconds. And then they'll hate you, enraged by your star-like culinary prowess.

Once they realize that the recipe is mine, however, they'll forgive you. (The recipe is actually my take on a  popular combination in Northern Italy, where both radicchio (Veneto) and gorgonzola (Piemonte) call home.) It's the perfect dish for the end of winter. It's ready for its close up.

And remember, it's the pasta that got small.

Buon Appetito!

Edwin Garrubbo

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