New This Month

Spaghetti with Radicchio and Ricotta


Serve this dish alone or pair with our Sauteed Shrimp.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, January 2003


  • 1 pound spaghetti
  • 8 ounces fresh ricotta cheese
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 3 garlic cloves, minced
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup plain breadcrumbs, preferably homemade
  • 1 head radicchio, quartered, cored, and thinly sliced crosswise
  • Freshly ground pepper


  1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.

  2. Bring a large pot of water to a boil, and add salt. Add pasta, and cook until al dente according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining breadcrumb mixture.

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