Orecchiette with Pancetta and Radicchio: Crispy, Savory Pasta

Orecchiette pasta with pancetta, garlic, and radicchio. This bright, 10-minute pasta is light, simple and perfect for summer. The sauce is made while the pasta cooks, so it’s fuss-free and full of flavour.

Fast, flavourful dinners for busy weeknights.

I adore quick pasta. When I want something fast and satisfying, pasta is usually my go-to. It’s incredibly versatile — one dish can be entirely different from the next. For a quick weeknight meal I chose orecchiette with pancetta, garlic and radicchio for a lovely balance of salty, bitter and savoury flavours.

What Is Orecchiette Pasta?

Orecchiette are small, round pasta shapes from Puglia in southern Italy. The name means “little ears” because the dough is traditionally pressed with the thumb to form a concave shape. I prefer to think of them as pretty little cups that catch the sauce — especially when paired with the bright purple radicchio.

How To Make Orecchiette Pasta With Pancetta And Radicchio – Step By Step

Bring a large pot of salted water to a rolling boil and cook the orecchiette according to the packet instructions until al dente.

Tip: Dried orecchiette takes longer to cook, which gives you time to make the sauce while the pasta boils. If you’re using fresh refrigerated pasta, add it toward the end of the sauce so it doesn’t overcook.

Add the pancetta to a large frying pan and cook over medium heat until it starts to brown and release its fat. If the pancetta is very lean, add a small drizzle of olive oil. Thinly slice the garlic and add it to the pan, frying gently until the garlic just begins to turn golden.

Add the chicken stock and let the sauce simmer for 2–3 minutes until it reduces slightly. When the pasta is ready, drain it and add it straight into the pan with the sauce.

Stir in the chopped radicchio and grated Parmesan, season with salt and pepper, toss to combine, and serve. Be careful not to add the radicchio too early, otherwise it will lose its vivid purple colour and turn brown.

Variations – Other Ways To Serve Orecchiette Pasta

• Swap radicchio for baby spinach for a milder taste.
• Add peas for extra colour and freshness.
• Use another short pasta shape if you don’t have orecchiette.
• Include fresh chilli or red pepper flakes for heat.
• Finish with fresh herbs such as parsley or basil.
• Grate lemon zest over the finished dish for a bright zing.

Quick Pasta Recipes You Might Like

• Smoked salmon carbonara
• Pasta Amatriciana – bucatini, tomato and guanciale
• Pasta with artichokes and peas
• Creamy butternut squash pasta
• Sun-dried tomato pasta with roasted red pepper
• Broccoli pasta with chilli, garlic and parmesan

This recipe is very adaptable — if you find radicchio too bitter, try one of the substitutes above. Swap ingredients to suit your tastes and pantry. Enjoy!

Orecchiette Pasta with Pancetta and Radicchio

By Emily

Prep: 10 mins | Cook: 10 mins | Serves: 4

Orecchiette with pancetta, garlic and radicchio — a light, flavourful 10-minute pasta perfect for summer.

Ingredients

• 12 oz (350 g) orecchiette pasta
• 1/2 small radicchio, roughly chopped
• 1/2 cup (120 ml) chicken stock
• 3.5 oz (100 g) smoked pancetta, cubed
• 2 garlic cloves, thinly sliced
• 1 tbsp freshly grated Parmesan
• Salt and pepper to season
• Olive oil, if needed

Instructions

1. Bring a large pot of salted water to a boil and cook the orecchiette until al dente according to packet instructions.
2. Fry the pancetta in a large pan until it starts to brown. If needed, add a little olive oil.
3. Add the sliced garlic to the pancetta and fry until it just begins to turn golden.
4. Pour in the stock and simmer for 2–3 minutes until slightly reduced. Drain the pasta and add it to the sauce.
5. Stir in the chopped radicchio and Parmesan, season with salt and pepper, toss to combine and serve immediately.

Notes

• Dried orecchiette needs longer cooking time, which helps when making the sauce. Fresh pasta cooks faster, so add it near the end of the sauce.
• Add radicchio at the end to preserve its colour — cooking it too long will make it brown.

Variations – Other Ways To Serve Orecchiette Pasta

• Substitute the radicchio with baby spinach.
• Add peas for freshness.
• Use any short pasta shape if orecchiette isn’t available.
• Add chilli flakes or fresh chilli for heat.
• Finish with fresh parsley or basil.
• Grate lemon zest over the finished dish.

Nutrition

Calories: 436 kcal | Carbohydrates: 65 g | Protein: 15 g | Fat: 11 g | Saturated Fat: 3 g

Nutrition information is an approximation.

Did you try this recipe? Leave a comment below!