Baked Rigatoni with Gorgonzola and Radicchio

01Method

1. 1

   Cook the pasta according to package directions until tender, then drain thoroughly and transfer to a large bowl.

2. 2

   Preheat the oven to 190°C. Heat the olive oil in a large skillet and cook the sliced onion over medium heat until softened. Season with salt and pepper, then continue cooking for about 15 minutes, stirring frequently, until the onion begins to caramelize. Add the radicchio, rosemary, and balsamic vinegar, cooking for approximately 5 minutes more, then combine with the cooked pasta.

3. 3

   Prepare a béchamel sauce: Warm the milk gently in a saucepan. In a separate pan, melt the butter over low heat, gradually whisk in the flour, and stir continuously. After about 2 minutes, when the roux turns light golden, slowly whisk it into the hot milk while stirring. Bring to a gentle simmer and cook for roughly 2 minutes, stirring constantly, until the sauce thickens. Remove from heat and season with salt and pepper to taste.

4. 4

   Fold the béchamel and gorgonzola into the pasta mixture, adjust seasonings if needed, then transfer to a baking dish. Sprinkle with breadcrumbs and bake for approximately 20 minutes until golden brown. Allow to cool slightly before serving.