This pasta sauce is a recipe that I cut out from an Italian magazine almost thirty years ago. It goes very well with whole wheat or white pasta. Part of the fun of making it is buying the radicchio. The supermarket cashiers almost never know what it is. Sometimes I think I’m the only person who ever buys it.

Sun Oven Radicchio and Bean Pasta Sauce


2 tablespoons olive oil

1 medium onion, thinly sliced

2 medium heads radicchio*, cored and shredded

1 14-oz can red kidney beans, drained and rinsed

1/2 cup dry white wine

1/4 teaspoon salt

1/2 cup freshly grated parmesan cheese

12 oz. fusilli or other similar shaped pasta


Set Global Sun Oven out to preheat.

Heat oil over medium heat in a large pot. Add onion and saute until soft; about 5 minutes. Add wine and radicchio, cover and place in GSO. Cook until radicchio has wilted and most of the wine has evaporated; about 1 hour. Stir in beans and continue cooking until heated.

Cook pasta according to instructions on package, drain reserving 1 cup of the cooking water. Stir cooked pasta into the sauce in the pot, add cheese and salt and pepper to taste. If the sauce is too dry add some of the reserved cooking water.

Serves 4

*Radicchio, a type of chicory, can be found in the produce section of many supermarkets.

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