Creamy Ditalini with Fennel, Radicchio and Pecorino Recipe

Name: Creamy Ditalini with Fennel, Radicchio and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons olive oil; 2 medium fennel bulbshalved lengthwise, cored and finely diced; 2 teaspoons minced shallot; 2 heads of radicchioquartered, cored and thinly sliced; Salt and freshly ground pepper; 2 teaspoons minced garlic; 2 teaspoons chopped thyme leaves; 1 tablespoon sweet Marsala; 3/4 cup creme fraiche; 8 ounces ditalini pasta; 1 cup freshly grated Pecorino Romano cheese; 2 tablespoons chopped flat-leaf parsley

Servings: persons

1 tablespoon unsalted butter
2 tablespoons olive oil
2 medium fennel bulbshalved lengthwise, cored and finely diced
2 teaspoons minced shallot
2 heads of radicchioquartered, cored and thinly sliced
Salt and freshly ground pepper
2 teaspoons minced garlic
2 teaspoons chopped thyme leaves
1 tablespoon sweet Marsala
3/4 cup creme fraiche
8 ounces ditalini pasta
1 cup freshly grated Pecorino Romano cheese
2 tablespoons chopped flat-leaf parsley

1
In a large skillet, melt the butter in the olive oil over moderately high heat.
2
Add the fennel and shallot and cook over moderate heat, stirring occasionally, until softened, about 15 minutes.
3
Add the radicchio to the skillet and season with salt and pepper.
4
Cook, stirring, until wilted, about 10 minutes.
5
Stir in the garlic and thyme and cook for 3 minutes, then add the Marsala and creme fraiche.
6
Meanwhile, in a large saucepan of boiling salted water, cook the ditalini until al dente.
7
Drain, reserving 1/3 cup of the pasta water.
8
Stir the ditalini and the reserved pasta water into the skillet and simmer over moderately high heat until the sauce thickens slightly, about 2 minutes.
9
Stir in the Pecorino and parsley and season with salt and pepper.
10
Transfer to a bowl and serve hot.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 tablespoons olive oil, 2 medium fennel bulbshalved lengthwise, cored and finely diced, 2 teaspoons minced shallot, and more.

Yes, Creamy Ditalini with Fennel, Radicchio and Pecorino falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Ditalini with Fennel, Radicchio and Pecorino

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