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Rotelle with Caramelized Radicchio and Corn

  • Servings: 4

Rotelle is the preferred pasta for this simple main course, because the sweet sautéed radicchio and corn kernels get cradled inside the wagon-wheel shapes.

Plus: More Pasta Recipes and Tips

KEY: Fall, Summer, Fast - Column, Dinner Party, Italian, Pasta & Noodles, Fast, Healthy, Vegetarian, Dinner, Lunch

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Ingredients

  • 1 cup fresh corn kernels (1 to 2 ears)
  • 2 tablespoons extra-virgin olive oil
  • 3 large shallots, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 1 large head of radicchio, coarsely chopped (4 packed cups)
  • Salt and freshly ground pepper
  • 3/4 pound rotelle or fusilli
  • 1 tablespoon unsalted butter
  • 1/3 cup freshly grated Pecorino cheese, plus more for serving

How to make this recipe

  1. Bring a large pot of salted water to a boil. Put the corn in a small sieve and blanch it in the boiling water for 2 minutes. Drain the corn and transfer it to a small bowl. Keep the pot of water at a simmer.
  2. Heat the oil in a large skillet. Add the shallots and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the corn and garlic and cook for 2 minutes.Add the radicchio and cook over low heat, stirring, until tender and beginning to brown, about 5 minutes. Season with salt and pepper. Remove from the heat.
  3. Bring the water in the pot back to a boil. Add the pasta and cook, stirring, until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rotelle. Return the rotelle to the pot and add the radicchio mixture, the reserved pasta cooking water, the butter and the 1/3 cup of Pecorino. Toss well and season with salt and pepper. Transfer the pasta to shalllow bowls and serve, passing more Pecorino at the table.
Contributed By Published September 2001

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