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

Suvir Saran
Stephanie Lyness
September 2001

Gallery

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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