A delightful pasta dish featuring the bold flavors of radicchio and caramelized onions, complemented by a touch of spice and creamy cheese.
Bring a large pot of salted water to a boil and cook the orecchiette until al dente, following the package instructions.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
While the pasta cooks, slice the onions thinly and sauté them in a frying pan with olive oil over medium heat until they caramelize.
Stir the onions occasionally to prevent burning and ensure even caramelization.
Add the minced garlic and chopped chili pepper to the pan with the onions, cooking for an additional 2 minutes until fragrant.
Adjust the amount of chili to your spice preference.
Chop the radicchio into thin strips and add it to the pan, cooking until it wilts, about 3-4 minutes.
Add a splash of olive oil if the pan seems dry.
Combine the drained pasta with the radicchio mixture in the pan, tossing to coat evenly. Add grated parmesan cheese and mix well.
Use reserved pasta water to adjust the sauce consistency if needed.
Serve the pasta warm, garnished with additional parmesan cheese and freshly ground black pepper.
Pair with a side salad or crusty bread for a complete meal.
