Creamy Ditalini with Fennel, Radicchio and Pecorino

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!