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Title: Bow-Tie Gratin with Radicchio and Mushrooms
Categories: Side Check
Yield: 4 Servings

1 1/2cUncooked bow-tie pasta
2tsOlive oil
5ozAssorted mushrooms, sliced
1/4lbRadicchio coarsely chopped
1 1/2cHeavy cream
  Salt and pepper to taste
1/4cParmesan cheese

Preheat oven to 400F.

Cook the pasta in boiling salted water until al dente. Leave the pasta more al dente than usual because it will soften considerably during baking. Drain and reserve.

Heat the olive oil in a 10-inch skillet over high heat. Add the mushroom slices and saut, tossing frequently, until the mushrooms are browned, 2-3 minutes.

Combine the cooked pasta, sauted mushrooms, radicchio, cream, salt and pepper in a 6-cup gratin dish or shallow casserole. Stir to combine, then sprinkle the Parmesan over the gratin.

Bake for 25-30 minutes, until the cream has thickened and the gratin is browned on top. Serve immediately.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 51

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