You may also like
Categories:Viewed: 76 - Published at: 9 months ago
Ingredients
- 2 tablespoons unsalted butter (1/4 stick)
- 2 medium garlic cloves, minced
- 1 medium white onion, small dice (about 1 cup)
- 7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
- 3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
- 1/2 cup heavy cream
- 1 pound penne rigate or ziti pasta
- 8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
- 1/2 cup finely grated Parmigiano-Reggiano
Method
- Heat the oven to 400 degrees F and arrange a rack in the upper third.
- Bring a large pot of salted water to a boil over high heat.
- Melt butter in a medium saucepan over medium heat.
- When it foams, add garlic and onion, season well with salt, and cook until onion is translucent, about 4 minutes.
- Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes.
- Add radicchio and cream and cook until radicchio is wilted, about 5 minutes.
- Taste and adjust seasoning as necessary.
- Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain.
- (Do not rinse.)
- Set aside.
- Once the sauce has finished simmering, combine it with the half-cooked pasta and mix until the pasta is evenly coated.
- Place the pasta mixture in a 13-by-9-inch baking dish and sprinkle the mozzarella and Parmigiano over top.
- Place in the oven and bake until the mixture is bubbling, the pasta is al dente, and the top is golden brown, about 20 minutes.
