Radicchio and Gorgonzola Pasta — A Unique and Strong Dish

I cannot understate how the Internet has helped me really expand my cooking skills, and exposed me to recipes and dishes that I couldn't even imagine on my own (sorry cookbooks, today's entry is definitely a blow to my efforts to use you more).  The most recent example:  typing into Google different combinations of aging ingredients in my fridge and pantry, and finding a recipe that would utilize almost a handful of them!  

The recipe was Nick Stellino's Pasata Al Raddicchio E Gorgonzola, which was able to use up my remaining radicchio, gorgonzola, shallots, white wine, and even some whole milk that I originally bought for baking.  The resulting was incredibly flavorful — the pungent cheese, white wine, and bitter radicchio combined quite well to make a totally unique dish that didn't get boring even after I ate my third round of leftovers of it.  The one modification to the dish that I would NOT recommend is putting in six times the amount of radicchio than the recipe calls for (3 cups of chopped radicchio instead of 1/2 cup) — that was definitely too much, and I had to pick around most of the radicchio to avoid the overwhelming bitterness of using that much.  Other than that though, I would definitely recommend this dish, though perhaps would use this amount of sauce for half the pasta called for (so use this sauce for maybe 1/2 pound of pasta, instead of a full pound).  The complete description of my recipe modifications and tips follows the picture below.

Modifications

• As mentioned above, I ended up using almost 3 cups of chopped radicchio instead of a 1/2 cup of chopped radicchio called for by the recipe.  I would NOT recommend using this much radicchio — instead increasing up to 1 cup would be the maximum I believe.  As you can tell, I was desperate to get rid of all of the radicchio in my fridge and thought that cooking it down would get rid of a lot of the bitter taste, but that was not the case.
• I substituted homemade vegetable broth for the chicken stock.
• I chopped an entire medium shallot, which probably resulted in 3 tablespoons instead of 2.
• I substituted about 2 tablespoons of whole milk for the 1/4 cup of heavy cream called for in the recipe.
• I reduced the amount of pasta to about 1/4 that what was called for in the recipe because I was cooking for just one — but to use up the ingredients in my pantry, I kept the original sauce amount as-is (apart from the modifications above).  I would recommend using this amount of sauce for a half-pound of pasta instead of the full pound called for by the recipe author.
• Finally, if you don't have any radicchio, I think that this recipe would probably make a good gorgonzola pasta sauce as well.