5 from 86 votes
Sausage and Radicchio Pasta Recipe from Northern Italy.
This Sausage and Radicchio Pasta features farfalle tossed with Italian sausage and wilted radicchio leaves in a creamy sauce. Cooking the sausage with onions releases savory flavors that meld with the slightly bitter radicchio. Heavy cream adds richness, and finishing with parsley and seasoning balances the dish. It’s a rustic pasta with contrasting textures and tastes typical of Northern Italy.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
804 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 804
% 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.