This linguine with radicchio and Pecorino Romano is a refined interpretation of simple Italian cooking, where bold and elegant flavors meet. The slightly bitter bite of radicchio is softened by the nutty, salty depth of aged Pecorino Romano, producing a dish that feels both rustic and sophisticated.
With just a few high-quality ingredients and straightforward technique, this recipe yields a restaurant-worthy pasta that celebrates authentic flavors and ingredient integrity.
Pasta is one of those dishes that encourages creativity. This recipe is a perfect example: a satisfying dinner made from a handful of pantry staples that will please your family.
Picture perfectly cooked linguine tossed with partially wilted radicchio, keeping some crunch and brightness, then finished with grated Pecorino for an aromatic, savory lift.
The balance of sweet and bitter, with the tang of Pecorino, makes a memorable combination.
In this Article
- A Note From Giangi
- What is Radicchio?
- What is Pecorino Romano Cheese?
- Ingredient Tips
- Equipment Needed
- Cooking Tips & Instructions
- Variations & Substitutions
- Storing & Reheating
- Frequently Asked Questions
- Serve With
A Note From Giangi
Super easy to prepare – a bit of slicing, chopping, and tossing and you’re ready to enjoy.
Staple ingredients – most items are likely already in your pantry.
Time – dinner is on the table in under 30 minutes from start to finish.
What is Radicchio?
Radicchio is a variety of chicory known for its head of bitter, reddish-purple leaves with white veins. It belongs to the daisy family and is at its best from late fall through winter.
Firm, tightly closed heads with deep color and no bruising are ideal. Radicchio is rich in vitamin K and fiber and works well both raw and cooked.
What is Pecorino Romano Cheese?
Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk, traditionally used for grating over pasta. It hails from regions such as Sardinia, Tuscany, and Lazio. The name “pecorino” refers to sheep, and the cheese is a protected designation of origin product rather than a brand.
Here are a few helpful tips for the ingredients
This is a short overview; consult the ingredient list for exact amounts.
Linguine: A medium-thickness pasta that picks up oil and cheese well.
Radicchio: Choose a firm head with tightly packed leaves and rich purple color. Avoid bruised or soft spots.
Garlic: Finely minced and lightly sautéed to enhance the aromatics.
Pecorino Romano: Freshly grated for the best flavor and texture.
Olive oil: Use a good-quality oil because it contributes directly to the sauce.
Salt and pepper: Taste before adding extra salt since Pecorino is naturally salty.
Equipment Needed
Basic kitchen tools are all you need: a large pot for boiling pasta, a skillet for sautéing the garlic and radicchio, a chef’s knife, and serving plates.
Cooking tips and step-by-step instructions
Gather all ingredients before you start. This keeps the process smooth and stress-free.
1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook to al dente—about 1–2 minutes less than the package time.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant.
3. Add half the sliced radicchio to the skillet and toss gently so it wilts without burning. Remove from heat and keep warm.
4. Reserve one cup of the pasta cooking water before draining the linguine. The starchy water helps create a silky coating when tossed with the pasta and cheese.
5. Drain the pasta and add it to the skillet with the garlic and wilted radicchio. Toss to combine, adding reserved cooking water a few tablespoons at a time if the pasta seems dry.
6. Stir in the remaining raw radicchio and the grated Pecorino Romano, folding gently until the pasta is evenly coated and the radicchio is incorporated. Finish with several grinds of black pepper and serve immediately.
Variations and Substitutions
Use Treviso radicchio for a milder taste; it has a more elongated shape. Swap linguine for fettuccine, spaghetti, or bucatini if you prefer. Parmesan can replace Pecorino if a less salty, nuttier profile is desired.
Storing and Reheating
Store: Whole radicchio will keep up to a week in the refrigerator crisper when stored dry.
Reheat: Gently reheat leftover pasta over medium-low heat with a splash of water to revive the sauce and prevent drying.
Frequently Asked Questions
What is another name for radicchio?
Radicchio is also called red chicory, Italian chicory, or red endive.
How do Italians eat radicchio?
Its bold, bitter flavor makes radicchio ideal for salads, and it is also commonly sautéed into pasta dishes, risottos, and stews.
Is radicchio seasonal?
Radicchio is typically a fall and winter vegetable; you’ll find it fresh at farmers’ markets and grocery stores during those seasons.
Is radicchio red cabbage?
They can look similar because of their deep purple color, but red cabbage and radicchio are different plants. Red cabbage has thicker, crunchier leaves and a milder flavor.
What is the difference between Parmigiano Reggiano and Pecorino Romano?
Parmigiano-Reggiano is aged longer and tends to be harder, drier, and nuttier. Pecorino Romano, made from sheep’s milk, often has a sharper, saltier profile and a slightly creamier texture when younger.
Serve your linguine pasta with:
Consider pairing this pasta with roasted or spatchcocked chicken, or a simple butter lettuce salad with shallot vinaigrette for a complete meal.
If you enjoy this recipe, try these:
Cacio e Pepe Bucatini – A Roman tradition
Delicata Squash, Radicchio, and Garbanzo Salad
Penne Pasta with Peas and Bacon
Cresson, Garbanzo Beans, and Dates Salad
Linguine Pasta, Radicchio and Pecorino Romano
Ingredients
- 1 pound Linguine pasta
- 2 garlic cloves, peeled, hard end removed and finely minced
- 1 head of radicchio, bottom core removed and sliced thinly
- 3 tablespoons olive oil
- ½ cup Pecorino Romano cheese, freshly grated
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a full boil. Cook linguine al dente, about 1–2 minutes less than package directions.
- Meanwhile, in a large skillet, sauté the minced garlic in olive oil over medium heat. Add half the sliced radicchio and toss, seasoning with salt and pepper. Keep off the heat while the pasta cooks.
- Reserve 1 cup of the pasta cooking water, then drain the linguine.
- Add the drained pasta to the skillet with the garlic and wilted radicchio. Toss, adding reserved cooking water a little at a time if the mixture seems dry.
- Stir in the remaining raw radicchio and the grated Pecorino Romano. Fold until the pasta is evenly coated, finish with coarse black pepper, and serve immediately.
Notes
Variations: Try Treviso radicchio for a milder flavor. Use spaghetti, bucatini, or fettuccine in place of linguine. Substitute Parmesan for Pecorino if desired.
Storing & Reheating: Whole radicchio keeps up to a week in the fridge when stored dry. Reheat leftover pasta gently over medium-low heat with a splash of water to loosen the sauce.
Nutrition
| Carbohydrates: 86 g
| Protein: 19 g
| Fat: 16 g
Giangi’s Kitchen provides nutritional information as estimates and not as professional dietitian calculations.
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