Recipe Archives->Pasta->Bowties Radicchio

Bow-Tie Gratin With Radicchio And Mushrooms
Yield: 4 Servings

1 1/2 cups uncooked bow-tie pasta
2 teaspoons olive oil
5 ounces assorted mushrooms, sliced
1/4 pound radicchio, coarsely chopped
1 1/2 cups heavy cream
salt and pepper to taste
1/4 cup parmesan cheese

Preheat oven to 400 degrees. Cook the pasta in boiling salted  water
until al dente. Leave the pasta more al dente than usual because
it will soften during baking. Drain and reserve.

Heat the olive oil in a 10-inch skillet over high  heat. Add the
mushroom slices and saute, tossing frequently, until the mushrooms
are browned, 2-3 minutes. Combine the cooked pasta, sauted mushrooms,
radicchio, cream, salt and pepper in a 6-cup gratin dish or shallow
casserole. Stir to combine, then sprinkle the Parmesan over the
gratin. Bake for 25-30 minutes, until the cream has thickened and
the gratin is browned on top. Serve immediately.

Printable version: bowties-radicchio.txt.