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Baked Radicchio and Mozzarella Pasta Recipe
- 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
Directions:View on Chow
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