chopped toasted walnuts and shaved pecorino, for serving
Sat fat 2g
How to Make It
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.
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