Radicchio's main flavor characteristic is bitterness. Here, braised in a garlicky, prosciutto-enriched broth, the ruby-colored green's powerful bite melts to a mellow meatiness.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1997




Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil for cooking pasta. Place a pasta-serving bowl and 4 individual pasta bowls in a warm oven.

  • Heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper. Cook, stirring, until tender and fragrant but not brown, 30 to 60 seconds. Add prosciutto and cook, stirring, until lightly browned, 2 to 3 minutes. Add radicchio, increase heat to medium and cook, turning with tongs, until wilted, 4 to 5 minutes. Season with pepper.

  • Pour in broth and bring to a simmer. Reduce heat to low and simmer, uncovered, until radicchio is tender, about 10 minutes.

  • Meanwhile, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and place in the warm serving bowl. Add sauce and 1/4 cup Parmesan; toss to coat. Taste and adjust seasonings. Serve immediately, passing remaining 1/4 cup Parmesan separately.

Nutrition Facts

355 calories; protein 17.6g 35% DV; carbohydrates 61.9g 20% DV; dietary fiber 9.8g 39% DV; sugars 3.4g; fat 6.4g 10% DV; saturated fat 1.9g 10% DV; cholesterol 13.2mg 4% DV; vitamin a iu 115.1IU 2% DV; vitamin c 6.3mg 11% DV; folate 86.9mcg 22% DV; calcium 103.3mg 10% DV; iron 3.4mg 19% DV; magnesium 120.6mg 43% DV; potassium 446.7mg 13% DV; sodium 596.1mg 24% DV; thiamin 0.4mg 39% DV.