Radicchio & Mushroom Pasta with Bitter Beer Sauce
A deeply savory pasta dish where the natural bitterness of radicchio is elevated by a slow-simmered IPA-infused sauce. This italian-inspired pasta ready in about 45 minutes pairs pasta, radicchio, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, pappardelle pasta
- 6 oz, finely chopped radicchio
- 4 oz, sliced cremini mushrooms
- 1/2 cup IPA beer
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 1/4 cup vegetable broth
- 1/2 cup, grated Parmesan cheese
- 1 tsp fresh thyme
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil; cook pasta until al dente, reserving 1 cup pasta water before draining.
- Step 2: Heat olive oil in a large skillet over medium heat; add mushrooms and cook for 5 minutes until golden and tender.
- Step 3: Add radicchio and garlic to the skillet, stirring until radicchio wilts and becomes tender (about 4 minutes).
- Step 4: Pour in IPA beer and broth, then simmer for 8 minutes until liquid reduces by half and sauce thickens slightly.
- Step 5: Stir in grated Parmesan and thyme until melted; add drained pasta and toss until coated, adding reserved pasta water as needed to reach a glossy consistency.
Frequently asked questions
How long does Radicchio & Mushroom Pasta with Bitter Beer Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Radicchio & Mushroom Pasta with Bitter Beer Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.
Can I substitute ingredients in Radicchio & Mushroom Pasta with Bitter Beer Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Radicchio & Mushroom Pasta with Bitter Beer Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Radicchio & Mushroom Pasta with Bitter Beer Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made with what I had on hand and it still came out great.
