Pasta with radicchio sauce

There are so many ingredients that make autumn a special time of year, with its distinctive flavours and indescribable colours. Autumn brings us pumpkins, mushrooms, chestnuts, radicchio, nuts and much more besides. Today we suggest a recipe with a particularly tasty combination: radicchio and walnuts go together perfectly. The creaminess of the radicchio sauce, braised and blended with cream, enhances and contrasts beautifully with the crunchiness of the nuts. Try this autumn dish yourself and send us your opinion.


25 minutes Total time
15 minutes Active time
Serves 2 persons
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Cut the radicchio into strips, then wilt in a frying pan with a little oil, stirring occasionally. Season with salt. Boil the rigatoni pasta in salted water. Now blitz 3/4 of the radicchio with a hand-held electric blender, along with the cream and parmesan, setting aside the remaining radicchio. Add a couple of tablespoons of the pasta cooking water to loosen. Blend well. Pour the mixture into a frying pan. Drain the pasta when al dente, keeping a little of the cooking water, and add to the frying pan with the creamed radicchio, adding a little of the cooking water if it's too dry. Complete with the set-aside radicchio and the chopped walnuts. Serve hot.

Only buy very firm and brightly coloured heads of radicchio: that way you can be sure they are fresh!
There are two main types of radicchio: early or late. Both are great grilled, roasted or stewed, or as the main ingredient in more elaborate recipes.

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