| 1 box | BARILLA Penne |
| 3 tablespoons | extra virgin olive oil |
| 3 tabelspoons | finely chopped shallot |
| 1 head | radicchio, cut into 1/4-inch strips |
| 1 cup | Italian red wine |
| 1 tabelspoon | sugar |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 cup | heavy cream or half & half |
| 1/2 cup | crumbled gorgonzola cheese |
HEAT oil in large skillet over medium heat. Add shallot; cook 3 minutes or until tender.
ADD radicchio; cook 10 minutes or until wilted and brown, stirring occasionally.
STIR in wine, sugar, salt and pepper; continue cooking about 10 to 12 minutes or until liquid is reduced by about half. Reduce heat; stir in cream and cheese. Continue cooking 2 to 3 minutes or until cheese begins to melt.
COOK Penne according to package directions; drain and return to pot.
ADD cheese mixture to hot Penne; mix well. Transfer to serving platter or bowl.