posted by Sue Freeman 07-21-98 7:03 PM
Baked Penne with Radicchio and Gorgonzola
3/4 cup penne pasta cooked al dente and drained (keep warm or else micro it to warm up when mixed)
3 1/2 cups mushrooms sliced
2 tsp. chopped garlic
1/2 stick butter
1/2 tsp. dried sage
2 heads of ridicchio, cored and shredded (not too thinly but not very large pieces either)
1 1/2 cups heavy cream
1 cup fresh grated Parmesean cheese (you may need more explanation as recipe progresses)
1 cup gorgonzola cheese
Preheat oven to 400° F.
Saute mushrooms and garlic in butter until liquid vaporates. You don't want the mushrooms to turn black because you will be baking this also. Once mushrooms are tender, add sage and radicchio and remove from heat.
Combine heavy cream and cheeses in a large bowl. Mix well. Add mushrooms and penne pasta. If it is runny add more Parmesean cheese.
As it bakes it will be a little more liquified so you don't want it too runny. You want it to stick together. (If you like you can also add a little mozzerella cheese with it, but just a little as you don't want to take away from the other cheeses.
Toss well and place in a buttered dish and bake at 400 degrees for approximately 12 to 15 minutes until golden brown.