Penne with Radicchio, Spinach, and Bacon

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


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