Pasta with prosciutto and radicchio

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A seasonal dish made with just a few ingredients from the fridge. Pasta al prosciutto e radicchio is done in just 15 minutes!

I recently talked about how it seems that I prepare the best dishes when I have very few ingredients at my disposal. It is as if creativity is forced to avoid a boring meal (or a lot of spoiled products in the fridge). I follow many food trends, recipes, and meal ideas, but I rarely stick to a meal plan. Which is a bit sad, since I would probably handle food better if I took the time to write a weekly meal plan. But, there always seems to be something else that needs to be done, because no one has time for that.

Therefore, my kitchen is often influenced by products in the refrigerator, which vary greatly with the seasons. I am lucky to occasionally get fresh garden produce or even forest products and other benefits, which helps a lot with grocery bills. But even if it wasn't, I'm not one to buy quirky ingredients or off-season produce because I strongly believe in eating locally.

I'm not going to buy every day, but I like it more every 7-10 days and I prefer to buy in bulk. So this long introduction leads me to inspiration for this pasta dish on a day just before shopping day.

The only thing that seems abundant in our kitchen these days is radicchio. Well, and cabbage. And corn salad (which has nothing to do with real corn). So we will eat these ingredients in many dishes as they are available and it would be a shame to see them spoil. So I will try to use it the way I can and you can almost always make a good pasta dish 🙂

Pasta with prosciutto and radicchio

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Preparation time: 10 minutes

Time to cook: 15 minutes

Total time: 25 minutes

A seasonal dish made with just a few ingredients from the fridge. Pasta al prosciutto e radicchio is done in just 15 minutes!


  • 250 g rotini pasta (other types can be used, such as penne and fusilli)

  • 1 tablespoon of olive oil

  • 1 small red onion

  • 0.5 dcl of dry white wine (eg Pinot grigio)

  • 6 slices of aged ham

  • 1 head of radicchio treviso (choose radicchio that can be grilled)

  • 1 tablespoon of grated cheese

  • parmesan at first

  • salt, pepper to taste


  1. Pour water into a large pasta pot, add a pinch of salt and bring to a boil. When it boils, add the pasta, reduce the heat and cook according to the package directions (this type of pasta usually takes 8-10 minutes).
  2. Peel the onion and cut it into slices. Wash the chicory and dry, then cut into strips. There should be a fairly generous amount (the more the better) as the chicory will shrink when cooking. Cut slices of ham into strips or large cuts.
  3. While the pasta is cooking, heat the olive oil in a pan, then add the sliced ​​red onions and sauté for a couple of minutes, until the onions soften. Don't worry if they burn a little. Even better if you have time to caramelize them. When the onions soften, add the Serrano ham and fry on both sides until crisp. Remove the onion and ham from the pan to stop burning it, then pour in the white wine and let it cook to reduce the amount of alcohol.
  4. While the wine is cooking, scrape the bottom of the pan with a spatula to release the proteins and bind the sauce together. Add the onion and ham again and also add strips of chicory, stirring as it cooks and shrinks.
  5. When the pasta is done, save a small glass of pasta water, then drain the pasta. Add cooked pasta to ham and chicory skillet, mix well and add a little pasta water. The water in the pasta will help bind the sauce together, make it creamy and stick to the pasta. Top with aged grated cheese, parmesan, and salt and pepper to taste. Serve hot.
Nutritional information:

Calories: 823.86 Total Fat: 15.16 g Saturated Fat: 4.07 g Sodium: 1293.75 mg Carbohydrates: 104.41 g Fiber: 5.13 g Sugar: 7 g Protein: 32.03 g

Do you like this recipe? Please let us know in the comments below or on social media using @RecetasLatinas and tag us @RecetasLatinas. Thank you!

Do you need more pasta recipes? Try one of these:

Creamy spinach orecchiette
Spaghetti in Tomato Sauce with Bacon
Fusilli with zucchini in red pesto sauce


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