1. Preheat the oven to Gas Mark 8/230 ?C/450 F. 2. Butter a 23x28cm (9x11in) ovenproof dish. 3. Melt the butter in a large frying pan and fry the mushrooms and garlic for about 5 minutes until softened. 4. Stir in the sage and radicchio and remove the pan from the heat. 5. In a large bowl stir together the cream, parmesan and dolcelatte. 6. Add the mushroom mixture and pasta. 7. Taste and adjust the seasoning. 8. Transfer the mixture to the ovenproof dish and bake in the oven for 12-15 minutes, or until the top is browned and bubbly. 9. Serve garnished with fresh sage leaves. NOTES : This is an unusual but delicious combination of flavours. The radicchio and penne make a striking presentation. Try using goats cheese instead of the dolcelatte.
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4|
|Calories from Fat: 335 (61%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 164.6mg||51 %|
|Sodium 344.8mg||12 %|
|Potassium 467.9mg||12 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 39.3g|
|Protein 14.9g||21 %|
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Calories per serving: 549
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