This recipe was inspired by a dish from Gloriosa, a restaurant in Glasgow, Scotland. After enjoying it there and recreating it at home, it has since become a weeknight dinner staple in my household. Marco Giacosa’s egg- and spelt-based tagliatelle provides a nutty, toothsome base for the sage-infused cream sauce. The radicchio adds a welcome slightly bitter note, and a bit of lemon zest keeps the dish from leaning too rich.
-Morgan Mannino, Cheesemonger and Marketing and E-Commerce Director at Formaggio Kitchen
Ingredients
1 250g box Marco Giacosa Farro Tagliatelle pasta
1 small head Chioggia radicchio
1 lemon, zested
1 large bunch fresh sage, divided into 6 whole leaves and 4 leaves minced
6 garlic cloves, cut into slices
1 pint half and half
3 tablespoons salted butter
1 cup grated Parmigiano Reggiano, plus more for serving
Extra virgin olive oil
Salt
Pepper
Instructions
- Slice radicchio in half. Heat 2 tablespoons extra virgin olive oil in a carbon steel or stainless steel skillet over high heat.
- Once the oil is smoking, place the two radicchio halves cutside down in the pan. Sear until dark brown and crispy on one side.
- Remove the radicchio from the pan and on to a cutting board. Slice each half in half lengthwise. Chop each quarter into ½ inch slices. Discard each end piece with the hard stem.
- Heat stock pot with salted water over high heat.
- Heat 1 tablespoon extra virgin olive oil and 3 tablespoons salted butter in a high-sided skillet over medium heat. Once the butter is melted, add garlic and saute until fragrant. Add 6 whole fresh sage leaves.
- Pour 1 pint of half and half into the pan. Turn the heat to high. Simmer until reduced by half (1 cup).
- Meanwhile, once the pot of salted water is boiling, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the pasta water.
- Add ¼ cup pasta water and all the pasta to the pan with the sauce. Toss to coat.
- Add the chopped radicchio and minced sage.
- Turn off the heat. Add 1 cup grated Parmigiano Reggiano and 1 tablespoon lemon zest.