Creamy Chestnut Maltagliati with Balsamic Radicchio, Gorgonzola, and Toasted Walnut

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small tray and toast for 6 to 8 minutes, until fragrant. Remove and set aside.

2. 2

   Bring a large pot of generously salted water to a boil for the pasta.

3. 3

   Meanwhile, heat 1 tablespoon of olive oil and the butter in a wide skillet over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in 1 garlic clove and half of the sage; cook for 30 seconds.

4. 4

   Add the chestnuts, white wine, and 120 ml / 1/2 cup water. Simmer for 5 minutes so the chestnuts soften a little more.

5. 5

   Transfer the chestnut mixture to a blender, or use an immersion blender. Add the cream, nutmeg, 60 ml / 1/4 cup pasta water if available or hot water if not, and blend until smooth. Set aside.

6. 6

   In the same skillet, add the remaining tablespoon of olive oil. Add the radicchio, the remaining garlic clove, black pepper, and a pinch of salt. Sauté for 3 to 4 minutes until wilted but still slightly textured.

7. 7

   Add the balsamic vinegar to the radicchio and cook 1 minute more until glossy and lightly caramelized. Transfer to a plate so it does not overcook.

8. 8

   Cook the maltagliati in the boiling water according to the package, usually 9 to 11 minutes, until al dente. Before draining, reserve 180 ml / 3/4 cup of the cooking water.

9. 9

   Return the chestnut cream to the skillet over low heat. Add the Parmesan and stir until incorporated. If the sauce is too thick, add some of the reserved pasta water little by little.

10. 10

    Add the drained pasta to the sauce and toss for 1 to 2 minutes so it is well coated. Add half of the toasted walnuts and adjust salt if needed.

11. 11

    Serve the pasta in shallow bowls and top with the balsamic radicchio, pieces of gorgonzola, the remaining sage, and the rest of the walnuts. Let the heat of the pasta soften the cheese slightly before serving.