Orecchiette with Mushrooms, Radicchio, and Gorgonzola

Photo: Yunhee Kim

Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.


  • Coarse salt

  • ½ pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 medium shallot, minced (about ¼ cup)

  • ¼ teaspoon red-pepper flakes

  • 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into ¼-inch-thick slices

  • ¼ cup dry white wine

  • 1 tablespoon fresh thyme leaves

  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

  • ¼ teaspoon finely grated lemon zest

  • 3 tablespoons fresh lemon juice (from about 1 lemon)

  • ½ head radicchio, sliced crosswise into thin strips (about 2 cups)

  • 2 ounces Gorgonzola cheese, crumbled

  • Freshly ground pepper, to taste


  1. Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.

  3. Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.

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