| 1 box | BARILLA Penne |
| 1 bulb | garlic, peeled |
| 2-3/4 cup | water, divided |
| 2 tablespoons | extra virgin olive oil |
| 3 ounces | pancetta, cut into thin strips |
| 1 head | radicchio, cut into slices |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1 teaspoon | dried rosemary leaves |
| 1 tablespoon | chopped parsley |
| 1/2 cup | pine nuts |
PLACE garlic and 2 cups water in small saucepan. Cover; bring to boil. Reduce heat to medium; simmer 5 minutes or until garlic is tender. Remove garlic from water.
HEAT oil in large skillet over medium-high heat. Add pancetta and softened garlic; sauté 1 to 2 minutes or until golden.
ADD radicchio, salt and pepper; continue cooking until radicchio begins to wilt. Add ¾ cups water; continue cooking 4 minutes, or until radicchio is tender. Stir in rosemary. minute.
COOK Penne according to package directions; drain and return to pot.
POUR sauce mixture over hot Penne. Add Parmigiano cheese, pine nuts and parsley; toss. Transfer to serving platter. Makes 4 to 6 servings.
Substitute bacon for pancetta.