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Penne with Spinach, Radicchio and Pancetta
(Penne con Spinaci, Radicchio e Pancetta)
 
 
Ingredients:

1 whole head of garlic (with about 12 to 14 cloves)
1 large onion, chopped (about 2 cups)
1 cup chicken broth
6 cups (packed) coarsely torn radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmigiano cheese plus additional for serving
6 teaspoons extra virgin olive oil, divided
8 ounces pancetta (about 8 slices), cut crosswise into 1/3-inch wide strips
1/4 teaspoon dried crushed red pepper
1 pound Penne pasta

Directions:

Preheat oven to 375F.

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 35-40 minutes.

Let stand until cool enough to handle.

Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Cook pancetta strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 10-12 minutes.

Add chicken broth, remaining 5 and 1/2 teaspoons olive oil, and roasted garlic.

Bring mixture to simmer, stirring occasionally.

Add radicchio, spinach, and basil and stir to combine.

Simmer just until radicchio and spinach wilt, about 1-2 minutes.

Drain pasta and return to same pot.

Add radicchio and spinach mixture to pasta.

Add 1 cup grated Parmigiano cheese and crushed red pepper.

Toss to coat.

Season pasta to taste with salt and pepper and serve, passing additional Parmigiano cheese alongside. Makes 6 servings.

That's it!
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