Penne with Radicchio, Spinach, and Bacon

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


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