Penne rigate au gratin with red radicchio

  • Difficulty


  • 400 g0SXE041
  • 15 g grated Parmesan cheese
  • 3 heads red radicchio
  • 1 clove garlic
  • 2 tbsp breadcrumbs
  • 40 g Butter
  • salt and pepper
Penne Rigate n° 41


Wash the radicchio well then slice it into strips.Heat 30 gr of butter in a saucepan, once slightly crushed add a clove of peeled garlic, fry until golden then remove it.Add the radicchio, mix gently and sauté for a few minutes over a high heat. Season with a pinch of salt and a grind of pepper.Simmer over a medium heat, mixing from time to time. Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and pour it directly into the pan with the sauce: mix well and sprinkle with parmesan.Arrange the pasta in a butter-greased pyrex dish, sprinkle the top with breadcrumbs and also with the leftover butter reduced into flakes.Put the dish under a grill for a few minutes; serve immediately once it is au gratin.