Creamy Rigatoni with Roasted Radicchio, Light Taleggio Fonduta and Crispy Rye-Thyme Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the radicchio wedges on a tray, toss with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 15 minutes, turning halfway through, until the edges are deeply browned and the centers are tender.

2. 2

   Meanwhile, make the crispy crumbs. In a large skillet over medium heat, melt 15 g butter with the remaining 1 tablespoon olive oil. Add the rye bread crumbs, walnuts, and half of the thyme. Cook for 4 to 5 minutes, stirring, until golden and crisp. Remove from the heat and set aside.

3. 3

   Bring a large pot of water to a boil. Salt it well and cook the rigatoni until al dente according to the package, usually 10 to 12 minutes. Reserve 250 ml / 1 cup of the pasta water before draining.

4. 4

   In another skillet or wide saucepan, melt the remaining 15 g butter over medium-low heat. Sauté the shallot for 3 minutes until soft. Add the garlic and cook 30 seconds more without letting it brown.

5. 5

   Pour in the dry white wine and let it reduce for 1 to 2 minutes. Add the whole milk and nutmeg, warming gently without boiling.

6. 6

   Add the taleggio little by little, stirring until melted. Mix in the grated Parmesan until the sauce is smooth. If it becomes too thick, loosen it with a little reserved pasta water. Adjust with salt and black pepper.

7. 7

   Add the drained rigatoni to the sauce along with most of the roasted radicchio. Toss over low heat for 1 minute, adding more pasta water as needed so the sauce becomes silky and coats the pasta well.

8. 8

   Serve the pasta in warm bowls. Top with the remaining roasted radicchio, the crispy rye-walnut crumbs, and the rest of the thyme. If desired, finish with a little extra grated Parmesan and a twist of black pepper.