Once the goat cheese is completely melted and fully incorporated into the sauce, remove from heat and set aside.ĭo NOT heat the cream over high heat. Now that the noodles are boiling, make the goat cheese sauce.Īdd the heavy cream and goat cheese to the onion and radicchio mixture over medium low heat, stir contstantly until it just comes to a simmer. Add the noodles and cook until very al dente, 6 - 8 minutes. The pasta water should be boiling by now. Add the balsamic vinegar and a pinch of salt and stir to throughly combine. I prefer freshly grated cheese because it melts better in recipes like this, but you can use pre-grated.Īdd the garlic and sauté until fragrant and just beginning to become translucent, 1 - 2 minutes.ĭrain the radicchio, then add it to the skillet and cook for 3 - 4 minutes until wilted. While the onions are cooking, use a box grater to grate the fontina and parmesan cheese. Add enough salt so it "tastes like the sea". Once the onions have been cooking for about 15 minutes, get a large pot and start the water to boil your pasta. I find this helps the caramelization as well since it softens the onions a bit. If some of the onions are cooking faster than others, you can add a splash of water to the pan from time to time.
Slice the garlic thinly.Īdd the olive oil to a large non-stick skillet, and sauté onions over medium heat until caramelized and beginning to brown, about 25 minutes. Use a good chef's knife and slice the onion into thin half-moons. I really love bitter flavors, but when I was testing this recipe I felt that the bitterness was overwhelming if I skipped the soak. If you want really full-on bitter, you can skip this step. I learned this trick from Elizabeth Minchilli. Slice the radicchio into thin ribbons and soak in a bowl of water. Set the goat cheese out on the counter to allow it to start softening as you cook the other ingredients. Baked Pasta with Goat Cheese, Radicchio and Caramelized Red Onion Do not believe those people who tell you it happens in 5 - 8 minutes. Listen, some things are worth waiting for, and some of those things are caramelized onions. The only thing that takes any time at all is caramelizing the onions. This is a pretty effortless recipe with a lot of reward in creamy, cheesy, bitter and sweet flavors. You can use other varieties of pasta with a hole in the middle like penne, or elbows. What is cavatappi? It's a corkscrew shaped pasta with a hole in the middle. It's nutty and melts really well, I like it better than mozzarella in many cases because it gets a little creamier.Īnd let's make dinner a little more whimsical and use cavatappi as our noodle. The goat cheese and heavy cream become the base of the sauce, then we'll add fontina cheese to make it nice and gooey.įontina cheese is another ingredient in this pasta that doesn't get enough love. Oftentimes when you're making a cheesy pasta bake, you need to make a roux, but that is not the case here. Radicchio, red onion and balsamic vinegar are already such good friends, it only makes sense that they work so well together to cut through the creaminess of this goat cheese pasta with their sweet, tart, and bitter flavors. All of which makes it perfect for this dish.
It's a sturdy member of the chicory family and holds up well to long cooking. I love the bitterness of radiccio and how it pairs with sweet and salty flavors. This baked pasta with goat cheese is a little unexpected. As an Amazon Associate, I earn from qualifying purchases. If you purchase through one of my links, I may make a small commission. The sweetness of the onions and the slight bitterness of radicchio take this cheesy pasta bake to the next level! This baked pasta with goat cheese has a creamy sauce and gets even cheesier with the addition of fontina.
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