Recipe by Eismeer

This is a simple, but delicious pasta dish the chef of a tiny restaurant in Trieste came up with, when I asked for a vegetarian alternative. It's especially nice with rather thick, fresh pasta. I experimented a bit and came up with this version. You can garnish with shaves of parmesan and deep fried, crispy arugula/rocket or parsley leaves.

Ingredients Nutrition


  1. Melt butter in a skillet. Add shallots and garlic and, if using, chopped peperoncino/i and let fry until translucent.
  2. Add chopped radicchio and honey and let caramellise for about 1 minute.
  3. Add white wine. Stir.
  4. Add cream and let cook until thick and creamy.
  5. Add chopped walnuts to sauce.
  6. Cook pasta according to package direction (if not homemade).
  7. Salt and pepper sauce to taste.
  8. Deep fry chopped arugula or parsley in enough oil until crispy but not burnt. Transfer to kitchen paper to "de-oil".
  9. Mix pasta and sauce.
  10. Garnish with shaves of parmesan and deep fried arugula or parsley.

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