PASTA DAY: Rigatoni With Radicchio, Italian Peppers, And Leeks

[Guest guest]

* Exported from MasterCook *

 

Rigatoni With Radicchio, Italian Peppers, And Leeks

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 32

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra-virgin olive oil

1 leek -- thinly sliced

white part only

2 Italian banana peppers -- up to 3

OR other mild pepper -- thinly sliced

8 ounces radicchio -- coarsely chopped

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pound rigatoni

freshly grated Pecorino Romano

OR soy Parmesan cheese

 

Serves 4

 

The slightly bitter flavor of radicchio combines well with the slightly

sweet flavor of the peppers and leeks. Leeks have been paired with pasta

since ancient times - an early writing of Horace refers to a dish of

lasagna and chickpeas made with leeks. They are notorious for retaining

sand, so be sure to wash leeks thoroughly before using them.

 

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the

leeks and peppers, and cook until soft and slightly browned, about 5 to 7

minutes. Add the radicchio, salt, and pepper, and cook until slightly

softened, about 1 minute. Cook the rigatoni in a large pot of salted

boiling water, stirring occasionally, until it is al dente, about 8 to 10

minutes. When the pasta is cooked, drain it and place in a large serving

bowl. Add the vegetables and the remaining olive oil, and toss to

combine. Serve immediately, with a bowl of grated cheese to pass at the table.

 

Other pasta choices: ziti, or another tubular pasta

 

 

- - - - - - - - - - - - - - - - - -