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Penne with Braised Garlic
Makes 4 to 6 Servings
*1 bulb peeled garlic
*2 3/4 cups water, divided
*2 tablespoons extra virgin olive oil
*3 ounces pancetta, cut into thin strips
*1 head radicchio, cut into slices
*1/2 teaspoon salt
*1/8 teaspoon ground black pepper
*1 teaspoon dried rosemary leaves
*16-ounce package Barilla penne pasta
*1/4 cup Parmigiano cheese
*1/2 cup pine nuts
*1 tablespoon chopped parsley
1Place garlic and 2 cups water in a small saucepan. Cover; bring to a boil. Reduce heat to medium; simmer 5 minutes or until garlic is tender. Remove garlic from water.
2Heat oil in a large skillet over medium-high heat. Add pancetta and softened garlic; saute 1 to 2 minutes or until golden. Add radicchio, salt and pepper; continue cooking until the radicchio begins to wilt. Add remaining 3/4 cup water; continue cooking 4 minutes or until radicchio is tender. Stir in rosemary; cook 1 minute.
3Meanwhile, cook penne according to package directions; drain and return to pot.
4Pour sauce mixture over hot penne. Add cheese, pine nuts and parsley; toss. Transfer to a serving platter.
  • You can substitute bacon for pancetta.
  • Source
    Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.