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Ingredientes
- 1 tablespoon Bertolli® Classico™ Olive Oil
- 3 cups chopped radicchio
- 4 cloves garlic, chopped
- 1 pound penne, cooked and drained (reserve 1/2 cup pasta water)
- 2 tablespoon Bertolli® Extra Virgin Olive Oil
- 2 teaspoon Bertolli® Balsamic Vinegar of Modena
- 1/3 cup crumbled Gorgonzola cheese
View Full Recipe at This Mama Cooks!
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