Pasta with Caramelized Shallots, Radicchio, Hazelnuts and Burrata

Now here’s a one dish dinner that’ll have them coming back for seconds. The mellow sweetness of the caramelized shallots marry perfectly with the bite of the radicchio, while the crunch of the hazelnuts is perfectly offset by the creaminess of the burrata. It all happens on the stovetop— one pot for the pasta and a pan for everything else. I must confess, I ate half of it when I tested the recipe— so perhaps it serves 6 but let’s not get caught up on numbers, shall we? Just dig in and enjoy.

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Serves 6

INGREDIENTS

1 lb. dry gemelli, torcetti or other spiral pasta
6 shallots, thinly sliced
2 tbsp unsalted butter
2 tbsp olive oil
1 large head of radicchio, cored and roughly chopped
½ cup hazelnuts, roughly chopped
¾ cup grated pecorino, plus more for finishing
1 tbsp lemon juice
½ cup flat leaf parsley, roughly chopped
Zest of 1 lemon
1 8 oz. ball of burrata
Kosher salt
Freshly ground black pepper

METHOD

In a large pot of boiling water, add 3 tbsp kosher salt and reduce to medium heat, so it’s ready when you’re ready to drop the pasta in.

In a large deep pan over medium heat, toast hazelnuts until golden, approximately 1-2 minutes and transfer to a dish and set aside. Wipe pan clean and add olive oil, butter, salt and pepper and sauté shallots for 8-10 minutes until soft and evenly browned.

Midway through cooking shallots, bring pasta water back to a boil. Drop pasta into water and cook to al dente according to package instructions, approximately 10 minutes.

Meanwhile, add radicchio to pan and wilt, approximately 5 minutes.

Drain pasta, reserving 1 cup of pasta water. Add drained pasta, pecorino, parsley and lemon juice to pan and stir to combine and quickly add pasta water— 1/4 cup at a time, combining until pasta is coated and saucy.

Transfer to a serving platter, tear burrata into pieces and arrange on pasta. Finish with hazelnuts, lemon zest, more pecorino and flaky sea salt and serve immediately.