Fusilli bucati with radicchio cream

Fusilli bucati with radicchio cream is a delicious and easy-to-make dish. Here’s how to prepare it:

Ingredients

• 320 grams of fusilli bucati
• 200 grams of red radicchio
• 1 clove of garlic
• 250 ml of cooking cream
• 50 grams of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil
• Nutmeg (optional)

Preparation

1. Start by washing the radicchio, dry it and cut it into thin strips.
2. In a pan, sauté a clove of garlic in extra virgin olive oil, then add the chopped radicchio.
3. Let the radicchio wilt over medium heat for about 5 minutes. Then remove the garlic clove.
4. Add the cooking cream to the radicchio, mix well and let it cook until the cream has slightly reduced and thickened. At this point, you can add a pinch of nutmeg, if you like.
5. Meanwhile, bring a pot of salted water to a boil and cook the fusilli bucati following the package instructions to achieve al dente texture.
6. Drain the pasta, reserving some of the cooking water, and transfer it to the pan with the radicchio cream.
7. Add the grated Parmesan cheese and mix well, adding a little cooking water if necessary to make the sauce creamier.
8. Taste and adjust for salt and pepper according to your preference.
9. Serve the fusilli bucati with radicchio cream hot, with an extra sprinkling of Parmesan if desired.

Curiosity

Radicchio, in addition to giving a touch of color and a slightly bitter flavor that pairs well with the sweetness of the cream, is rich in antioxidants and has digestive properties. This dish represents a great way to appreciate this winter vegetable in a creamy and comforting context.

Enjoy your meal! If you need more suggestions or variations, I am here to help.