Name: Radicchio Jam Rigatoni
Total time: 50 minutes
Yield: 4 servings
Ingredients: 4 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), cut into ½" pieces; 2 large sweet onions (such as Vidalia; about 1 lb.), quartered through root ends, thinly sliced crosswise; Kosher salt; Extra-virgin olive oil (for pan and drizzling); 1 small head of radicchio (about 1 lb.), quartered through root end, cored, cut into 1" pieces, divided; 5 garlic cloves, finely chopped; 2 small sprigs thyme, leaves picked; ¼ cup red wine vinegar; 2 Tbsp. sugar; 12 oz. rigatoni or other short pasta; 4 Tbsp. unsalted butter; 2 oz. Parmesan, finely grated (about 1½ cups); Freshly ground pepper; Lemon wedges (for serving)

Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden Elstran

It’s highly unlikely you’re radicchio-averse if you’re pausing to read this recipe, but just in case you are, be mollified that much of its signature bitterness is throttled by the sugar and vinegar (and butter and Parmesan) in this gorgeous pasta. Cooking down the chicory to the point of jamminess is an eye-opening approach that reveals a world of options beyond salad. Test out the versatility of the radicchio jam by spooning some over risotto, seared chicken breasts, or grilled pork chops.

Recipe notes

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