Creamy Tortiglioni with Caramelized Onion, Sautéed Radicchio and Gorgonzola with Walnuts and Balsamic

Instructions

1. 1

   1. Bring a large pot of water to a boil and add about half of the salt. Cook the tortiglioni until al dente, following the package timing. Reserve 120 ml (1/2 cup) of the pasta cooking water before draining.

2. 2

   2. While the pasta cooks, heat a large skillet over medium-low heat with the olive oil and butter. Add the yellow onions and cook for 14 to 16 minutes, stirring often, until very soft and deeply golden. If they stick too much, add 1 to 2 tablespoons of the reserved pasta water.

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   3. Add the minced garlic and fresh thyme to the skillet with the onions. Cook for 1 minute, just until fragrant.

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   4. Add the sliced radicchio, black pepper, and remaining salt. Sauté for 2 to 3 minutes until the radicchio wilts but still keeps some texture.

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   5. Add the balsamic vinegar and cook for 30 seconds so it reduces slightly. Lower the heat and stir in the heavy cream until combined.

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   6. Add the gorgonzola pieces and stir gently until melted into the sauce. Add 60 to 120 ml (1/4 to 1/2 cup) of the reserved pasta water little by little until the sauce is creamy and glossy.

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   7. Add the drained tortiglioni to the skillet and toss for 1 to 2 minutes so the pasta is fully coated with the sauce.

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   8. In a small separate pan, toast the walnuts over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. If preferred, you can also toast them in a preheated oven at 180 °C / 350 °F for 5 to 6 minutes.

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   9. Serve the pasta hot and scatter the toasted walnuts on top. Add a few extra drops of balsamic if you want a more intense finish.