Best Pasta With Radicchio Bacon And Pecans Recipes

Spaghetti with Pecans and Radicchio image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces dried spaghetti
4 ounces pancetta, diced
3 cloves garlic, chopped
1/2 cup chopped pecans
1/2 teaspoon crushed red pepper flakes
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon unsalted butter
1/2 cup grated Parmesan
1 small head radicchio, chopped
2 tablespoons chopped parsley

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid.
Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes. Add the garlic, pecans, and red pepper flakes and cook 1 minute. Add the broth and wine and cook until reduced by half, about 2 minutes. Stir in the butter and cheese.
Add the cooked pasta to the skillet and toss to coat. Stir the reserved pasta water into the sauce if needed to thin out the sauce slightly. Stir in the radicchio and parsley.

Pasta with Radicchio, Bacon, and Spinach/Steamed Artichokes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 21

1 head garlic
1 onion, chopped
1/2 pound bacon
1/4 pound dry Sopresatta sausage
1/2 cup chicken stock
1/4 cup olive oil
1 pound pasta (any style)
3 cups baby spinach
1/2 cup sliced basil
1/2 head radicchio
1/2 can garbonzo beans (or chickpeas)
1/2 cup Parmesan
Salt and pepper, to taste
4 steamed artichokes
1 pinch saffron
1/4 teaspoon cayenne pepper
2 cloves garlic crushed
1/2 red bell pepper, chopped
2 teaspoons water
1 lemon, juiced
1 cup mayonnaise

Steps:

Cut off top of garlic head, wrap in foil and put in a preheated 375 degree oven for 20minutes. Saute onion, bacon, garlic and sopresatta. Add chicken stock, olive oil and roasted garlic squeezed out of shell. Cook pasta aldente and add to sauce. Add spinach, basil, radicchio, garbonzo beans, Parmesan, salt and pepper to taste.
Artichoke Dip In blender put saffron, cayenne, garlic, bell pepper, 2 teaspoons water, salt and lemon juice and puree. Add mayonnaise. Serve as a dip for steamed artichokes.

Sauteed Radicchio, Orange, Bacon, and Pecan Salad image

Yield Serves 4 as a first course

Number Of Ingredients 7

1 cup pecans
4 navel oranges
2 heads radicchio (about 3/4 pound)
4 thick bacon slices
3 tablespoons extra-virgin olive oil
1/4 cup Sherry vinegar or balsamic vinegar
freshly ground black pepper to taste

Steps:

Preheat oven to 350° F.
In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.
Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.
Serve salad topped with orange sections.