Saffron Spaghetti with Seared Beef & Radicchio
10-15
min
cooking time
3-4
servings
easy
difficulty

Saffron Spaghetti with Seared Beef & Radicchio

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Ingredients

  • One 8.8-ounce package Giovanni Rana Spaghetti
  • 3 tablespoons extra virgin olive oil, divided
  • ½ pound beef fillet, cut into small cubes
  • 1 small head raddichio, cored and sliced, leaves separated
  • salt and freshly ground black pepper to taste
  • Large pinch saffron
  • ½ cup finely grated Pecorino Romano cheese
10-15
min
cooking time
3-4
servings
easy
difficulty

Preparation

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the meat with salt and pepper and cook still pink and medium-rare, turning occasionally, 4-5 minutes.

Remove from skillet and cover to keep warm, leaving any juices in the pan. Add the radicchio and cook until wilted, 1-2 minutes. Meanwhile, cook the pasta according to package directions and drain, reserving ½ cup of the pasta cooking water.

Add the pasta to the skillet along with the beef and saffron, then toss with the remaining olive oil and cheese, adding the pasta cooking water a little at a time to loosen the sauce if desired. Season with salt and pepper and divide among bowls.


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