Pasta with Red Onion, “Bakin,” Radicchio, and Edamame

Pasta with Red Onion, “Bakin,” Radicchio, and Edamame

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This was a dish that I grew up with and have adapted. It’s so easy to make in a pinch and a wonderful way to use up leftover pasta. Use any vegetables you like, but keep the edamame. It’s firm texture holds up well against the al dente pasta. Edamame are also superior in nutrition to many beans and children really like their sweet, crunchy snap. Vegetarian bacon adds salty flavor. The trick with vegetarian bacon products is to cook them separately and to help maintain a crispy texture, add back in at the end. The amounts given in this recipe are guidelines, so you can use as much or as little as you wish.

8 oz. penne (or your pasta of choice)
3 T. olive oil
1 red onion, chopped fine
2 cloves garlic, minced
1 t. red pepper flakes
1 ½ c. radicchio leaves, sliced thin
½ pkg. vegetarian bacon of choice
2 c. edamame beans, frozen and parboiled
Small handful torn basil leaves

Bring a large pot of salted water to a boil. Meanwhile, in a large shallow pan heat oil. Chop the vegetarian bacon and fry the pieces until browned and crispy. Remove the “bacon” from pan and set aside.

Add pasta to the boiling water.

Add a small amount of oil to the pan you cooked your “bacon” in and sauté the onion and garlic until soft. Add the parboiled edamame and red pepper flakes and sauté for a minute or two.

When the pasta is cooked al dente, drain and, without rinsing, add the hot pasta directly into the onion mixture, turning everything over to heat it all through. Add in the cripsy bacon pieces, the radicchio, basil, salt, and lots of pepper, tossing to combine well. The radicchio will wilt slightly when it comes into contact with the hot pasta mixture. Plate and top with a sprinkle of picada if desired.

14 comments
Mia
Mia

This is the first of your recipes that I've tried, and it's excellent! The different textures and flavors work really well, and I was pleasantly surprised about the "bakin". I love the podcasts and I'm looking forward to trying more of your recipes.

Doherty
Doherty

I saw today for the first time. It's couln't be at a better time because I'm trying trying to eat better. Thank you for great ideas. regards rich

ann giordano
ann giordano

I love your show. I am Italian and my daughter has stopped eating meat but still loves the Italian flavors. It has been a real challange to try using non meat products. We have tried making Meatballs with Gimme Lean Ground Beef and find that it will not hold up in sauce. We usually make the traditional meatballs,fry them and then add the sauce on top. It does not have the same flavor. Is there something else we can do to improve the texture? I would also love to have an easier way to get your recipes- without having to print the comments . Thank you for some fine recipes, Keep up the good work. Ann giordano

Chef
Chef

Hi Dan, I don't know of a specific Italian market in your area but would suggest you begin by looking through various deli's in the Little Italy section of town. Generally markets will allow you to sample balsamic vinegar or olive oil because they vary greatly in quality and price. I usually purchase a mid range to upper quality balsamic for about $30.00 for a 250ML bottle. Balsamic can get quite expensive. I will use this sparingly as a condiment only. For basting, marinating or mixing in dressings where something with more of a vinegar flavor works, I would go down from there, perhaps not into the three dollar range, but certainly not a condiment quality balsamic. Most vendors are pretty helpful and if you find that's not the case in your chosen market, move on, there are plenty out there. The brand I use is called RUBIO and is imported locally although I'm sure it is available online. That said, I always recommend shopping locally first to get a real taste/sense of what you are looking for. Let us know how it goes and perhaps share your experience and product with other bloggers. Thanks for writing. Take care. Toni

dan richards
dan richards

love the recipes, love the story on balasmic vinegar. where in phila. area can i find it. and about how much does it cost thanks dan richards p.s not to easy to get into the episode section for these recipes

jen kelly
jen kelly

I love your show. I'm not a vegetarian but I have fallen in the fad of trying to eat healthier. I make a vegetarian meal once a week for my family and I get a lot of recipes and ideas from your show. Your recipes are truly delicious. Thank you for all the great recipes.

Chef
Chef

Hi Ray, You're correct, I did put onions into balsamic on this show however it was for the other pasta recipe in the episode. The Summer Pasta with Fresh Tomato dish. Check out the episode guide and you'll find what you're looking for there! thank you for writing and please let me know if you have any other questions! Toni

Ray Lombardo
Ray Lombardo

Error: Sorry, I meant to write that I thought your recipe on today's show included soaking the ONIONS in balsamic (not soaking raisins...sorry).

Ray Lombardo
Ray Lombardo

TONI As I tuned in today (Saturday ritual), I was eating the recipe I've eaten every Saturday and Sunday for over 7 years. You know it has to be 'great' to hold a man's interest for 7 years. It's a raw tomato based gravy (sauce) that is a Sicilian dish. I got the recipe from Bugialli's Book, "Sicily, Sardenia and the Smaller Islands." Anyway, there you were, showing another uncooked recipe....'yes.' I thought I saw you soaking raisins in a quality balsamic vinegar. However, the above recipe says nothing about Balsemic. Is it missing or am I not recalling today's episode correctly. Thanks. Ray....TapIntoUSA@verizon.net

Vikki Dunn
Vikki Dunn

Thank you,We need you so very much. You are definately showing us how we can eat & feel in a"Delicious " way. Less guilt, more confidence & joy.

Chef
Chef

Thanks Rich...Please feel free to write anytime with questions or comments, and the best of luck to you! Toni

rich trifoglio
rich trifoglio

I saw today for the first time. It's couln't be at a better time because I'm trying trying to eat better. Thank you for great ideas. regards rich

Chef
Chef

Thank you Marietta for writing and for the positive feedback. Soy alternatives are a great way to eat healthier. Good for you for using them in place of meat! If you have any questions or comments about any of my recipes please write again. Take care!

marietta tangredi
marietta tangredi

I am an almost veggie person. I am also Italian and your recipes are wonderful. I love the way you use the veggie protein in place to chop meat. I use the Italian style sausage to make sausage with peppers & onions. Thank you! Love your show, I look forward to it every week. Wish the food channel would use the soy protein. Going to try all of your recipes in the next few weeks.

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