Fettuccini with Radicchio and Ricotta

Recipe by Anna Gill

Serves: 4 

1 pound fettuccini 
10-12 ounces part-skim fresh ricotta cheese
1-2 tablespoons extra-virgin olive oil, plus a bit for the drizzle
2-3 garlic cloves, pressed or finely minced
¾ cup plain breadcrumbs, preferably homemade
1 head radicchio, halved
½ cup fresh flat-leaf parsley, minced 
Coarse salt
Freshly ground pepper

1. Preheat oven to 375o.
2. Heat oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, about 1 to 2 minutes.
3. Add breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.
4. Place the radicchio halves in a roasting pan cut side up. Drizzle a tiny bit of olive oil over the radicchio and set in in the oven for about 15 minutes, until the color has deepened and the leaves are tender throughout. Slice the radicchio from the leaf edge end into fine strips. Set aside.
5. Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente. Before draining, extract a cup of the pasta water and reserve it.
6. Drain the fettuccini and return it to the warm pot. Add the ricotta and some of the cooking water. Toss to coat the pasta evenly, continue to add the water until you are satisfied with the consistency of the sauce.
7. Add the sliced radicchio and half the breadcrumb mixture. Season with salt and pepper. Toss the mixture again until blended throughout.
8. Divide into four portions onto plates, sprinkle with the remaining breadcrumbs, top with the parsley and serve.