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Penne with Braised Garlic
Ingredients
| * | 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 |
Instructions
| 1 | Place 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. |
| 2 | Heat 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. |
| 3 | Meanwhile, cook penne according to package directions; drain and return to pot. |
| 4 | Pour sauce mixture over hot penne. Add cheese, pine nuts and parsley; toss. Transfer to a serving platter. |
Notes
Source
Recipe courtesy of Barilla. Visit www.barillaus.com for more authentic Italian recipes and entertaining ideas.