Mixed Chicories Pasta
- 12 ounces short pasta (such as trumpet, rotini, or farfalle)
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 6 cloves garlic, chopped
- 2 heads radicchio - halved, cored, and chopped
- ½ head escarole, chopped
- ¼ teaspoon red pepper flakes
- ⅓ cup grated Pecorino cheese, plus more for serving
- Bring a large pot of salted water to a boil. Cook the pasta at a boil until al dente, 5 to 8 minutes.
- While the pasta boils, heat the oil in a large skillet over medium. Sauté the garlic in hot oil until the edges start to turn light golden, 2 to 3 minutes; add the radicchio and escarole, in batches if needed, and cook, stirring occasionally, just until they begin to wilt, about 5 minutes. Stir the red pepper flakes into the mixture.
- Drain the pasta and the chicories. Drizzle a few additional teaspoons of olive oil over the mixture and toss. Garnish with Pecorino cheese to serve.
For a more luxurious dish, start by cooking 1/2 cup chopped pancetta until golden and crispy. Remove with a slotted spoon and continue with the recipe, as written, cooking the chicories in the fat rendered from the pancetta. Add the pancetta along with the red chili flakes at the end of the cooking process.
What others are saying
Katie Hason says:
Really good pasta for date night! I made this for my husband and added a side of chicken to his dish. He's now a lover of chicory. So glad to have found this recipe and happy to add it to our kitchen repertoire.
Laura Griffin says:
Chicories are super underrated! They have great taste, especially when paired with the Pecorino cheese. So yummy! If you're looking for a crowd wowing, impressive salad, this is it.