Spaghetti with Radicchio and Ricotta Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - extra-virgin olive oil
  • 3 cloves - garlic, minced
  • 1/2 cups - finely chopped fresh flat-leaf parsley
  • 1/2 cups - plain breadcrumbs, preferably homemade
  • - Coarse salt and freshly ground pepper
  • 1 pounds - spaghetti
  • 8 ounces - fresh ricotta cheese
  • 1 heads - radicchio, quartered, cored, thinly sliced crosswise
  • Directions:

    Heat 1 tablespoon of oil in a medium skillet over medium heat. Add garlic and cook until soft but not browned, about 1 to 2 minutes.

    Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl and set aside.

    Bring a large pot of water to a boil and add salt. Add pasta and cook until al dente according to package instructions.

    Drain, reserving 1 cup of cooking liquid. Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon of oil. Toss to coat evenly.

    Add radicchio and half of the breadcrumb mixture; season with salt and pepper. Toss to combine.

    Serve immediately, sprinkled with remaining breadcrumb mixture.

    Brief Description

    Spaghetti noodles tossed with toasted seasoned breadcrumbs, ricotta, and thinly sliced radicchio.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 15 min


    Martha Stewart Living, January 2003

    Posted By:


    Posted On:

    December 13, 2018

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