Penne with Radicchio, Spinach, and Bacon

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


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

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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