Penne with Radicchio, Spinach, and Bacon

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


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

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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