RUSTIC ITALIAN PASTA WITH SAUSAGE, RADICCHIO, WHITE WINE, AND PARMESAN.
INGREDIENTS (SERVES 2-3)
- 400 g mezze maniche
- 300 g Italian sausage (pork, mild or spicy), casings removed
- 1 medium radicchio, thinly sliced
- 1 small yellow onion, finely sliced
- 2 garlic cloves, finely chopped
- 120 ml dry white wine
- Olive oil
- Salt and freshly cracked black pepper
- Chili flakes (optional)
- Fresh Parmigiano Reggiano, finely grated
METHOD
- Bring a large pot of well-salted water to a boil. Cook mezze maniche until al dente. Reserve pasta water.
- Heat a generous drizzle of olive oil in a wide pan over medium heat. Add sausage and break it up. Cook until deeply golden.
- Add onion and cook until soft and lightly caramelized, about 5 minutes.
- Stir in garlic and chili flakes (if using). Cook 30 seconds.
- Deglaze with white wine and reduce until nearly dry.
- Add radicchio and cook until wilted and silky, about 2–3 minutes.
- Add pasta to the sauce with a splash of pasta water. Toss vigorously to emulsify.
- Adjust seasoning with salt and pepper.
- Finish with olive oil and a generous shower of Parmigiano. Serve immediately.
By Laurent Dagenais