| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 4 pork sausages (about 1 pound), casings removed
- 1/2 white onion, diced
- Pinch red pepper flakes
- 1/2 cup white wine
- 1 pound pasta, such as cavatelli or orecchiette
- 1/3 cup freshly grated Parmigiano-Reggiano, plus more for topping
- 1/2 head radicchio, thinly sliced
- 1/2 cup walnuts, toasted and hand-crushed
Instructions
- In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil.
- In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside.
- Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat.
- Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 677 |
| Total Fat | 35 g |
| Saturated Fat | 9 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 59 mg |
| Sodium | 682 mg |
Reviews
This is not only delicious, it’s beautiful! I tried this once with fresh ground artisan chicken sausage…NOT the same, the original is company worthy as recipe stands as is! ( which is so unlike my creative nature!)
I was surprised by how much I liked this! I had some radicchio leftover and all these other ingredients on hand. Finished with extra parmesan at the end.
YUM. So simple and easy to make and very tasty. Did not add enough radicchio but will add the full amount next time.
We can’t believe this only has 1 review! We made it last night and it was wonderful! We used Owen’s Regular Pork Breakfast sausage. Added minced garlic and used a whole small white onion that was sliced then slices cut in half rather than chopped. Our radicchio was pretty small so we used all of it. There aren’t many spices in the recipe so we were concerned that it would be bland, it certainly isn’t bland! It makes a lot, especially for 2 so we froze several meals of it. We will definitely make it often!
Really simple and so delicious! Good flavor combo! Will definitely make again. It’s a great last minute dish for entertaining too.