1 3/4 oz (50g) butter, plus extra for greasing
9 oz (250 g) dried penne rigate
9 oz (250 g) button mushrooms, sliced
1 Fairtrade red pepper, sliced
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh sage
1 small head of radicchio, weighing 250–275 g (9–10 oz), cored and finely shredded
8 fl oz (250 ml) double cream
1 3/4 oz (50 g) Parmesan cheese, grated
6 oz (175 g) Dolcelatte cheese, cubed
Salt and freshly ground Fairtrade black pepper
Fresh sage leaves, to garnish
Put a large saucepan of water on to boil. Preheat the oven to 220°C/425°F/Gas Mark 7. Butter a23 x 28cm (9 x 11in) ovenproof dish and set aside.
When the water has come to a boil add the pasta and cook until it is just al dente, according to the instructions on the pack.
Melt the butter in a large frying pan meanwhile, and fry the mushrooms, pepper, and garlic for about five minutes until softened. Stir in the sage and radicchio and remove the pan from the heat.
Combine the cream, Parmesan, and Dolcelatte together in a very large bowl and set it aside. When the pasta has cooked drain it thoroughly.
Add the mushroom mixture and the cooked pasta to the cheese mixture and stir to combine. Taste and adjust the seasoning.
Transfer the mixture to the ovenproof dish and bake in the oven for 12–15 minutes, or until the top is browned and bubbly. Garnish with the fresh sage leaves to serve.