Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salted bacon.
6 tsp olive oil, divided
450 g penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 tsp dried crushed red pepper
- 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 1 cup 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.