Spaghestti with Caramelized Onion and Radicchio

WW Points for 1¼ cup Pasta mixture with 1½ TB cheese: 8

Spaghestti with Caramelized Onion and Radicchio

Photo by wardcarrie5

  • Prep Time


  • Total Time


  • Servings



  • 1 tablespoon olive oil

  • 6 cups thinly sliced yellow onion (about 1¾ pounds)

  • ½ teaspoon crushed red pepper

  • 6 garlic cloves, minced

  • ½ cup dry white wine

  • 1 pound uncooked spaghetti

  • 3½ cups thinly sliced radicchio (about 1 head)

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 2 teaspoons chopped fresh oregano

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ¾ cup (3 ounces) crumbled Parmigiano-Reggiano cheese


1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden (about 20 minutes), stirring occasionally. Add red pepper and garlic. Cook 3 minutes; stir occasionally. Add wine; cook 4 minutes or until liquid evaporates. 2. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add reserved cooking liquid, pasta, radicchio, parsley, and oregano to onion mixture. Sprinkle with salt and black pepper; toss to combine. Top with cheese.


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