Baked Radicchio and Mozzarella Pasta
Hint: For a more bitter flavor use more ribs and white...for more sweet flavor add more red portions!
The sauce and pasta can be made a day ahead and refrigerated in separate containers.
1/4 stick of butter
2 minced garlic cloves
1 small onion, diced
7 tomatoes, chopped
4 cups of radicchio, trimmed to half inch strips
1/2 c. heavy cream
1 pound penne or ziti pasta
8 oz. fresh mozzarella, diced into 1/2 inch cubes
1/2 c. grated parmigiano
Heat your oven to 400 degrees and place rack in upper third of oven
Start large pot of water to boil on stove
Melt butter in large saucepan, adding garlic and onion when the butter foams. ( 4 minutes )
Add the tomatoes and let simmer slightly about 10 minutes. Next add the radicchio and the cream and simmer until the radicchio begins to wilt slightly.
At the same time, cook the pasta for half the time as the directions suggest on the box.
Drain and set aside
Combine the pasta and the mix until all are well coated. Place in a 9 x 13 pan and sprinkle with the cheese.
Bake until the cheese is bubbly on top and golden brown. About 20 minutes.