Sausage and Radicchio Pasta Recipe from Northern Italy.
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
804 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Sausage and Radicchio Pasta Recipe from Northern Italy.
Description
The recipe begins by sautéing finely chopped onion in olive oil until softened, then browning Italian sausage meat in the same pan. Radicchio leaves are added next, cooking gently to wilt the slightly bitter greens and blend their flavor with the sausage. Seasoning with salt and freshly ground black pepper enhances the mixture’s complexity.
Separately, farfalle pasta is cooked al dente in salted water, with some cooking water reserved. Heavy cream is incorporated into the sausage and radicchio mixture and simmered briefly to thicken and unify the sauce. If necessary, reserved pasta water is stirred in to adjust the sauce's consistency.
Finally, the drained pasta is combined with the sauce, allowing the flavors to harmonize as they cook together for a few minutes before serving. Optional parsley adds a fresh herbal note. This dish balances robust flavors with creamy texture, suited to those who enjoy hearty yet nuanced pasta dishes.
The recipe suggests easily substituting other short pasta shapes like penne or rigatoni, and offers a tip for removing sausage casings to facilitate cooking.
Ingredients
- 14 oz farfalle pasta or other short pasta
- 1-2 heads radicchio leaves separated and washed
- 7 oz Italian sausage 2-3 sausages
- 1 white onion (or 2 shallots) peeled and finely chopped
- 7 fl oz heavy cream Italian panna di cucina
- 2-3 tablespoon extra virgin olive oil
- 1 handful parsley chopped (optional, fresh
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
- In a skillet or deep frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it starts to soften. Add the sausage meat to the pan. Cook, stirring frequently, until the sausage is slightly browned.
- Add the chopped radicchio to the sausage and onion and mix. Also, add salt and pepper to taste. Continue cooking on a low heat until all the radicchio has wilted.
- Bring a large pot of water to a boil. Add salt once it boils and bring it to a boil again. Cook the pasta al dente according to the package instructions. Reserve a cup of pasta cooking water before draining.
- Meanwhile, mix in the heavy cream to the sausage and radicchio, then simmer for about 5 minutes. If the sauce appears dry, stir in some reserved pasta cooking water to adjust consistency.
- Add the drained pasta to the sauce in the skillet. Toss to combine everything thoroughly and cook together for an additional 2-3 minutes. Adjust the sauce's consistency with pasta water if needed.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Remove sausage casing by slicing lengthwise and pushing out the meat to ease browning.
- Short pasta such as penne or rigatoni can replace farfalle with similar results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Calories | 804kcal | 40% |
| Carbohydrates | 82g | 27% |
| Protein | 23g | 46% |
| Fat | 43g | 66% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 95mg | 32% |
| Sodium | 402mg | 17% |
| Potassium | 654mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 843IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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