Baked Pasta with Porcini and Radicchio Recipe

Preheat the oven to 350 degrees F. Butter a 9×13-inch baking dish.

In a heatproof bowl, soak the porcini in boiling water for about 15 minutes until softened. Rinse the porcini to dislodge any grit, then drain and chop them. Discard the soaking liquid.

In a large, deep skillet, melt 2 tablespoons of the butter in olive oil. Add the porcini, pancetta, and ⅓ of the garlic and cook over moderately high heat, stirring occasionally, for about 3 minutes until the garlic is golden and fragrant.

Using a slotted spoon, transfer to a plate.

Add the radicchio wedges to the skillet in a slightly overlapping layer and cook over moderately high heat for about 4 minutes until wilted and just beginning to brown.

Add the remaining garlic, season with salt and pepper, and cook, stirring, for about 5 minutes longer until the radicchio is slightly caramelized. Stir in the porcini mixture and the sage. Transfer the mixture to a large bowl.

Cook the pasta in a large pot of boiling salted water until al dente. Drain very well.

In a medium saucepan, melt the remaining butter. Add the flour and cook over moderately high heat, stirring, for about 2 minutes until foamy. Gradually whisk in the milk and bring to a boil; cook, whisking for about 4 minutes until thickened.

Add the cream and nutmeg and season with salt and pepper. Transfer the sauce to the bowl with the radicchio.

Add the pasta to the bowl along with the Asiago and Fontina, then toss well. Transfer the pasta to the prepared baking dish. Sprinkle with Parmesan cheese.

Bake for 20 minutes, or until heated through.

Preheat the broiler. Broil the pasta for 2 minutes, until the top is golden and bubbling. Let stand for 10 minutes.

Serve and enjoy.