Penne with Radicchio, Spinach, and Bacon

Ingredients for Penne with Radicchio, Spinach, and Bacon

• 1 whole head of garlic (with about 12 to 14 cloves)

• 30ml olive oil, divided

• 450g penne

• 230g bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips

• 1 large onion, chopped (about 475ml )

• 240ml low-salt chicken broth

• 1450ml (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)

• 3 cups (packed) baby spinach leaves, torn in half (about 275g )

• 1 cup (packed) fresh basil leaves, torn in half (about 275g )

• 120g freshly grated Parmesan cheese plus additional for serving

• 1/4 teaspoons dried crushed red pepper

Preheat oven to 191°C. 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 teaspoons olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 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 minute.

Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 120g grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

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