CHIOGGIA RADICCHIO PASTA SAUCE

CHIOGGIA RADICCHIO PASTA SAUCE

If you prefer a tamer, piquant flavor, radicchio becomes less bitter with cold temperatures. Now is the time to give this beautiful, bitter vegetable a try add a radically seasonal vegetable to your diet! This sauced can spice up pasta night, be eaten with risotto, or be served with a side with warm bread.

 

I N G R E D I E N T S

  • 2 CUPS water

  • 2 TBSP garlic powder

  • 1 TBSP Italian seasoning

  • 1 dash cayenne powder

  • 1 TSP salt

  • 1 radicchio, chopped in half

  • 2 TBSP olive oil

  • 1/2 shallot, sliced

  • 1 clove garlic, chopped finely

  • 1 HEALTHY GLUG red wine (about 1/2 cup)

  • 1 CAN diced tomatoes (or fresh if you have them)

  • 1/2 lemon, squeezed

  • 1 TBSP honey

P R O C E S S

  1. Add water, garlic powder, Italian seasoning, cayenne powder, and salt to a large saucepan.

  2. Bring to a simmer and place the radicchio face down into the broth. Cover for about 8 minutes, flipping the radicchio over about halfway through. Meanwhile, prepare the chopped shallot and garlic.

  3. Remove the radicchio from the pan and pour out the broth (save for future use in a soup or risotto if desired!). Chop the radicchio into one inch squares.

  4. Sautee shallot and garlic in olive oil until shallots are translucent. Add the radicchio, cooking about 5 more minutes.

  5. Add red wine, diced tomatoes, lemon, and honey, stirring occasionally until the sauce reaches your desired consistency. Enjoy!

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