Keyword: bow-tie pasta, farfalle, italian chicory, Italian sausage, radicchio, radicchio pasta, salsiccia, sausage pasta
Author: Jacqueline De Bono
400gfarfalle pasta(14oz) or other short pasta
1-2headsradicchioleaves separated and washed
200gItalian sausage(7oz) 2-3 sausages
1white onion(or 2 shallots) peeled and finely chopped
200mlheavy cream (7 floz) Italian panna di cucina
2-3tbspextra virgin olive oil.
1handfulfresh parsleychopped (optional)
saltfor pasta and to taste
freshly ground black pepper.to taste
Wash the radicchio leaves. Pat dry and chop into small strips. Remove the sausage meat from the casing and chop into small pieces. Peel and finely chop the onion.
Make the sauce
Put the olive oil and the finely chopped onion into a skillet or deep frying pan and cook until the onion starts to soften. Add the sausage meat and continue cooking on medium heat 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. Add the heavy cream and mix everything together well. Continue cooking for 5 minutes.
Cook the pasta
Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente, according to the instructions on the packet. Save a little pasta cooking water and drain the pasta.
Finish the dish
If your sauce seems dry add some of the pasta cooking water to it and stir well. Add the pasta to the sauce and mix everything together. Saute for 2-3 minutes. Serve immediately with some chopped fresh parsley if using.
You can use other types of short pasta for this dish such as penne.