- 1 1/2 pounds radicchio
- 3 tablespoons Monini DOP Umbria Extra Virgin Olive Oil
- 1 large red onion chopped
- 2 garlic cloves, minced
- 10 large basil leaves, slivered
- 2/3 cup water
- Black Pepper and Sea Salt to taste
- 1 pound Monograno di Felicetti Kamut Penne Rigate or Rigatoni
- 2-4 tablespoons Rubio
- 1 1/2 cup Aged Parmigiano Reggiano DOP, grated
- 1 cup walnut halves, roasted lightly and chopped coarsley
Cut radicchio heads in quarters, remove core, and slice horizontally. This does not have to be exact but try to keep the pieces of radicchio and bitter greens about the same size. Set aside 2 cups of the radicchio for finishing the dish.
Heat oil in a large saute pan and add the onion and garlic; season lightly with salt and saute for 5 minutes or so until the onion softens. Do not allow to brown. Add radicchio, salt again lightly, and cook over medium-high heat until radicchio wilts, about 5 minutes. Add half of basil and stir for a few minutes. Then add the liquid and bring to boil. Allow to bubble for a few minutes; then reduce heat and cook for 5 minutes until radicchio is barely tender. Taste for seasoning. Turn off heat.
Meanwhile, bring a large pot of well-salted water to a boil. Add pasta and cook to time directed on package. Drain, reserving about 1/3 cup of cooking liquid. Add pasta to radicchio and stir. Add pasta water if mixture seems dry. Sprinkle with 3 tablespoons of Rubio. Taste, adding more Rubio to reach a sweet-sour flavor that does not overwhelm the radicchio. Toss in the remaining raw radicchio and the walnuts. Divide into serving bowls, top with remaining basil, and pass the grated cheese at the table.