Orecchiette With Mushrooms, Radicchio, And Gorgonzola

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• coarse salt
• 1/2 lb orecchiette (earshaped pasta) or 1/2 lb conchiglie (medium shell)
• 2 tablespoons extra virgin olive oil
• 1 medium shallot, minced (about 1/4 cup)
• 1/4 teaspoon red pepper flakes
• 8 ounces mushrooms, stemmed and cut in 1/4 inch slices (such as cremini, shiitake, and oyster)
• 1/4 cup dry wine
• 1 tablespoon fresh thyme leave
• 3 tablespoons .fresh flat leaf parsley, coarsely chopped
• 1/4 teaspoon lemon zest, finely grated
• 3 tablespoons fresh lemon juice (from 1 lemon)
• 1/2 head radicchio, slied crosswise into thin strips (about 2 cups)
• 2 ounces gorgonzola, crumbled
• fresh ground pepper

Recipe

• 1 bring a pot of salted water to a boil. add pasta, and cook until al dente. drain, and then drizzle with just enough oil to coat. spread on a baking sheet and refrigerate for 10 minutes.
• 2 meanwhile, heat oil in a large skillet over medium heat. add shallots and red-pepper flakes, and cook until shallots have softened, about 4 minutes. add mushrooms, and cook until softened, about 5 minutes. add wine, and cook until it reduces by about three-quarters, 2-3 minutes. remove from heat.
• 3 add herbs, lemon zest and juice, and radicchio, and toss until radicchio had wilted. add pasta, gorgonzola, salt and pepper; toss. serve at room temerature.