JOIN! 12 Weeks for $1

Pasta with Radicchio, Walnuts and Black Pepper

4 Servings

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

The simplicity of this pasta dish belies its deliciousness and elegance. Radicchio, a member of the chicory family, is much loved in Venice, Italy, where home cook Francesco Bernardi taught us his recipe. Chopped radicchio is browned in garlic-infused olive oil, its flavor becoming rich and complex and its texture softening slightly. The layers of pleasantly bitter notes—from the radicchio and the toasted walnuts—are perfectly balanced by the nuttiness and umami of Parmesan, the bright tang of lemon juice and the pungency of black pepper.




Don’t begin cooking the radicchio until after the pasta has been drained because the radicchio takes only a couple of minutes in the skillet. If it waits in the pan for the pasta to finish, the radicchio will lose its texture. Also, don’t stir the radicchio too often during browning so it caramelizes nicely, creating compounds that build depth of flavor.

40 minutes


  • cup walnuts

  • 12

    ounces penne rigate


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Jennifer B.
April 3, 2023
Great pasta
Great combination of flavors and textures. I used red cabbage instead of radicchio and it was still excellent.
Julie B.
February 4, 2023
pasta with radicchio and walnuts
We loved the flavors in this dish, and despite the clumping of the radicchio, would do this again. Wondering if there is a way to make it less clumpy.
Kenneth F.

This was very good and very quick. Next time we'll add a little bacon (because bacon!) but this would be a great dish for our vegetarian/vegan friends.

maureen s.

Very good taste to this dish. I cut the recipe in half and used the measured (mistake) radicchio rather than weighing it and it was clearly not enough of it. I would make this again.