Penne With Red Sauce, 
Radicchio, and Walnuts

penne-red-sauce-radicchio-walnuts
Photo by Kate Mathis
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 540 calories
    • Fat 17 g
    • Sat Fat 2 g
    • Cholesterol 20 mg
    • Sodium 1220 mg
    • Protein 16 g
    • Carbohydrate 82 g
    • Sugar 13 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 96 mg

Cook the pasta according to the 
package directions. Reserve ⅓ cup of the cooking water; drain the pasta.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, anchovies, 1 teaspoon salt, and 
½ teaspoon black pepper and cook, stirring often, until softened, 6 to 8 minutes. Add the crushed tomatoes and red pepper and cook, stirring often, until thickened, 10 to 13 minutes. Stir in the pasta and reserved cooking liquid and cook until coated, 1 to 2 minutes. Stir in the radicchio until just wilted, 2 to 3 minutes. Stir in the parsley.

Transfer to plates and top with the 
walnuts and pecorino.

Ingredients

  1. Check ¾ pound penne
  2. Check ¼ cup olive oil
  3. Check 1 red onion, chopped
  4. Check 4 cloves garlic, sliced
  5. Check tablespoons finely chopped anchovies
  6. Check kosher salt and black
 pepper
  7. Check 1 28-ounce can crushed tomatoes
  8. Check ½ teaspoon crushed red pepper
  9. Check 1 head radicchio, sliced (about 4 cups)
  10. Check cup chopped parsley
  11. Check chopped toasted walnuts and shaved pecorino, for serving

Directions

  1. Cook the pasta according to the 
package directions. Reserve ⅓ cup of the cooking water; drain the pasta.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, anchovies, 1 teaspoon salt, and 
½ teaspoon black pepper and cook, stirring often, until softened, 6 to 8 minutes. Add the crushed tomatoes and red pepper and cook, stirring often, until thickened, 10 to 13 minutes. Stir in the pasta and reserved cooking liquid and cook until coated, 1 to 2 minutes. Stir in the radicchio until just wilted, 2 to 3 minutes. Stir in the parsley.
  3. Transfer to plates and top with the 
walnuts and pecorino.