Recipe courtesy of Liz Arana

Pasta with Radicchio, Bacon, and Spinach/Steamed Artichokes

  • Level: Easy
  • Yield: 4 servings
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1 head garlic

1 onion, chopped

1/2 pound bacon

1/4 pound dry Sopresatta sausage

1/2 cup chicken stock

1/4 cup olive oil

1 pound pasta (any style)

3 cups baby spinach

1/2 cup sliced basil

1/2 head radicchio

1/2 can garbonzo beans (or chickpeas)

1/2 cup Parmesan

Salt and pepper, to taste


4 steamed artichokes

1 pinch saffron

1/4 teaspoon cayenne pepper

2 cloves garlic crushed

1/2 red bell pepper, chopped

2 teaspoons water

1 lemon, juiced

1 cup mayonnaise


  1. Cut off top of garlic head, wrap in foil and put in a preheated 375 degree oven for 20minutes. Saute onion, bacon, garlic and sopresatta. Add chicken stock, olive oil and roasted garlic squeezed out of shell. Cook pasta aldente and add to sauce. Add spinach, basil, radicchio, garbonzo beans, Parmesan, salt and pepper to taste.
  2. Artichoke Dip In blender put saffron, cayenne, garlic, bell pepper, 2 teaspoons water, salt and lemon juice and puree. Add mayonnaise. Serve as a dip for steamed artichokes.
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