- 3 heads radicchio, sliced into strips
- 2 pounds plum tomatoes, cored and chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1/2 cup heavy cream
- 8 ounces fresh Mozzarella, diced
- 1/2 cup Parmigiano
- 1 pound of your favorite tube-shaped pasta
Preheat oven to 400. Cook pasta until about 3/4 of the way through, drain and set aside.
Saute garlic and onion in butter over medium heat until translucent, about 4 minutes. Add the tomatoes and simmer until thickened slightly, about another 10 minutes. Finally, add in the cream and radicchio and cook about another 5 minutes until the radicchio is wilted. Season with salt and pepper.
Add the pasta to a 13×9 baking dish and top with the sauce and diced Mozzarella cheese. Mix well. Top with the Parmigiano.
Bake for 20-30 minutes until the pasta is cooked through and the top is golden brown and bubbly.