Citrus Radicchio and Herb Spaghetti


As the weather gets warmer, it seems we shy away from enjoying pasta for dinner. I actually love pasta any time of the year, but when the weather is heating up, I prefer a pasta with a sauce that isn’t a red sauce.

For this dish I sautéed two heads of radicchio in olive oil, kosher salt, pepper and red pepper flakes.



Once the radicchio cooked down, I added 5 cloves of minced garlic and the juice of 2 navel oranges, 2 lemons and 2 limes and 1 cup of Pinot Grigio wine. I also added 1/4 cup of grated Pecorino Romano cheese, stirred that into the sauce and let the flavors meld together while my spaghetti was cooking.


As the sauce was simmering, I minced fresh oregano, fresh thyme and flat leaf parsley to add once the spaghetti was done cooking.

When the spaghetti was done, I added the noodles into the sauce. (I did not drain the noodles, I transferred them with a spider into the skillet.) I wanted to ensure that I would have the pasta water available should I need to add any to the sauce. As it turns out, I did not need to add any of the pasta water. I always transfer noodles directly into the skillet where I am cooking the sauce without draining them.

Once the noodles were in the skillet with the sauce, I added the fresh herbs and 1 additional cup of grated Pecorino Romano cheese.


I stirred everything together and topped the pasta with fresh basil and a sprinkling of grated cheese before serving.


1 pound spaghetti noodles
1/2 cup olive oil
1 cup pinot grigio wine
juice of 2 navel oranges
juice of 2 lemons
juice of 2 limes
2 heads of radicchio, sliced into strips
1 tablespoon flat leaf parsley, minced
2 tablespoons fresh oregano, minced
2 tablespoons fresh thyme, minced
fresh basil for serving
1-1/4 cups grated Pecorino Romano cheese, plus more for serving
2 teaspoons kosher salt
1 teaspoon pepper
pinch of red pepper flakes
5 cloves garlic, minced


  1. Cook spaghetti per instructions on package.
  2. Heat olive oil. Add raddichio, kosher salt, pepper and red pepper flakes. Sauté until raddichio cooks down, 8-10 minutes. Add garlic and cook for 45 seconds.
  3. Add juice of citrus and white wine. Let simmer 10-15 minutes.
  4. Add cooked noodles to the skillet, along with the fresh herbs and 1 cup of grated Pecorino Romano cheese. Mix well so all noodles are covered with the sauce and cheese.
  5. Add fresh basil.
  6. When serving, add a little more grated cheese if you prefer.


Until next time, Kris



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