This pasta al forno dish with radicchio and gorgonzola is going to either put you back in bed or on the couch for the rest of the day and I’m not complaining. It’s the little sacrifices we must take for something so indulgent and delicious. This is a take on a classic northern Italian dish where I turned it into “al forno” baked and added more cheese to it, because I love my cheese. The crispy bits that form on top from the cheese and pasta add another layer of flavour and texture.
PASTA AL FORNO WITH RADICCHIO, GORGONZOLA, MASCARPONE, MOZZARELLA, PARMIGIANO-REGGIANO AND WALNUTS
Recipe by Mark Calaminici | Food Loves Company
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
½ small red onion, finely diced
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
1 small-medium head of radicchio, finely chopped
100ml heavy cream
100g Mascarpone cheese
200g Gorgonzola Dolce
Nutmeg, to taste
250g fresh mozzarella di bufala
50g Parmigiano-Reggiano, finely grated
60g walnuts, chopped
1. In a pot on low to medium heat, add extra virgin olive oil, butter, red onions, chili flakes and season with salt and freshly cracked pepper. Sauté and cook until the onions are tender. Add the radicchio, season with more salt and cook until slightly wilted. Then add heavy cream, mascarpone, Gorgonzola and add as much nutmeg as you like.
2. Cook the rigatoni in a large pot of boiling salted water and cook just before al dente. It will finish cooking in the sauce and oven.
3. Drain the pasta and add the radicchio and gorgonzola mixture to the pasta adding pasta water if needed. Mix to combine everything, you should have a nice creamy consistency.
4. In a casserole dish layer some of pasta on the bottom of an oven dish. Cover with some of the mozzarella di bufala. Repeat the steps until you fill the oven dish. Once finished, add the Parmigiano-Reggiano, walnuts and drizzle some extra virgin olive oil all over. Place in the oven at 425 degrees for 25-30 minutes or until nice and golden brown. You can place under the broiler just before removing to get extra crispy bits, everyone loves those crispy edges and bits. Enjoy!