3 quarts water, salt optional
2 tablespoons butter
3 tablespoons chopped garlic
2 tablespoons chopped shallots
1/2 cup radicchio
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup white wine
1/2 cup heavy cream
1/2 cup chicken stock (see link)
4 ounces Gorgonzola or Roquefort cheese, diced
1 pound short pasta, such as rigatoni or penne


1. Bring the water to a boil in a large stockpot, with or without the salt.
2. Meanwhile, cook the butter, garlic, and shallots in a large saute pan over medium heat until the garlic starts to sizzle, about 2 minutes. Add the salt and pepper and cook for 1 minute. Pour in the wine, stir, and simmer until reduced by a third, about 3 minutes.
3. Stir in the cream, chicken stock and cheese and bring to a boil, stirring well to make sure the cheese melts evenly and doesn’t stick to the pan. Reduce the heat, simmer for 4 minutes, then turn off the heat.
4. Cook the pasta according to package directions until just tender, Reheat the sauce and cook for 2 minutes over medium heat, tossing continuously to make sure it is well coated and doesn’t stick to the pan. Serve immediately.

Nick Stellino recommends using imported Gorgonzola (or Roquefort) cheese in this recipe, because it has a sharper taste than domestic. For an even tangier dish, toss the hot pasta with an additional 1/3 cup of diced cheese right before serving.

Pasta with Radicchio and Gorgonzola
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