Skip to main content

Penne with Grilled Aubergine and Radicchio Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant penne with grilled aubergine and radicchio sauce is a sophisticated vegetarian dish that balances smoky, bitter, and creamy flavours. By grilling the aubergine and radicchio, you develop a wonderful depth of flavour that contrasts beautifully with the fresh herbs and zesty goat's cheese. It is a colourful, seasonal meal that brings a touch of Mediterranean flair to your kitchen, making it an excellent choice for a midweek dinner or a relaxed weekend lunch with friends.

Using fresh thyme, basil, and a splash of dry white wine, the sauce creates a light yet savoury coating for the pasta. The addition of crumbled goat's cheese adds a tangy richness that cuts through the charred notes of the vegetables. Serve this wholesome pasta dish with a simple green salad for a complete vegetarian meal that is as nutritious as it is satisfying.

In this article:

Continue reading below

Ingredients for Penne with Grilled Aubergine and Radicchio Sauce

  • 2 small aubergines (about 675g total)

  • 1 large head of radicchio (about 230g ), quartered, cored

  • 7 tablespoons olive oil, divided

  • 80ml finely chopped onion

  • 3 garlic cloves, thinly sliced

  • 2 tablespoons fresh Italian parsley leaves

  • 1 tablespoon chopped fresh thyme

  • 150g chopped seeded peeled tomatoes

  • 120ml low-salt chicken broth

  • 80ml dry white wine

  • 1/2 cup coarsely chopped fresh basil

  • 1/4 teaspoons dried crushed red pepper

  • 350g penne or fusilli (spiral-shaped pasta), freshly cooked

  • 170g soft fresh goat cheese, crumbled

How to make Penne with Grilled Aubergine and Radicchio Sauce

Cut aubergines in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle aubergine lightly with salt; let stand 30 minutes.

Prepare barbecue (medium-high heat). Pat aubergine dry. Brush aubergine and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until aubergine is tender and radicchio is wilted, about 4 minutes per side for aubergine and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.

Heat 45ml oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in aubergine and radicchio. Season to taste with salt and pepper.

Toss pasta with 1 tablespoon oil in large bowl. Add aubergine sauce and toss. Sprinkle with crumbled goat cheese; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.