Penne with Radicchio, Spinach, and Bacon

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


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

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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