Penne with Radicchio, Spinach, and Bacon

Penne with Radicchio, Spinach, and Bacon
Photo by Lisa Hubbard


  • 1 head of garlic
  • 1 large onion
  • 1 pound penne
  • 1 cup low-salt chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 8 ounces bacon
  • ¼ teaspoon dried crushed red pepper
  • + 4 more ingredients
    • 3 cups baby spinach leaves
    • 6 teaspoons olive oil
    • 1 cup fresh basil leaves
    • 6 cups Treviso, Chioggia, or Tardivo radicchio leaves

Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into smal...

View full recipe at Epicurious


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