
Penne with Braised Garlic
Makes 4 to 6 ServingsIngredients
* | 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
You can substitute bacon for pancetta.Source
Recipe courtesy of Barilla. Visit
www.barillaus.com for more authentic Italian recipes and entertaining ideas.