Gorgonzola Radicchio Penne Recipe serves: 8
Prep Time 10 Minutes
Cook Time 8 Minutes

Gorgonzola Radicchio Penne

by Chef Fabio Viviani


  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 3 cups chopped radicchio
  • 4 cloves garlic, chopped
  • 1 lb. penne pasta, cooked and drained (reserve ½ cup pasta water)
  • 2 Tbsp. Bertolli® Extra Virgin Olive Oil
  • 2 tsp. Bertolli® Balsamic Vinegar of Modena
  • 1/3 cup crumbled Gorgonzola cheese


  1. Heat Bertolli Classico Olive Oil in large nonstick skillet over medium heat and cook garlic 1 minute. Add radicchio and cook 2 minutes. Stir in cooked penne, reserved pasta water, Bertolli Extra Virgin Olive Oil, and Bertolli Balsamic Vinegar and cook until pasta is heated through. Stir in Gorgonzola cheese and cook until melted. Season with salt and ground black pepper. Serve, if desired, with crusty Italian bread.
  • Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.

Advanced Recipe Search