Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Sausage and Radicchio Orecchiette
Total:
32 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
32 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 1/2 red onion, chopped fine
  • 1 handful fresh mint
  • 2 fresh bay leaves
  • 4 (6-ounce) pork sausage links, casings removed
  • 3/4 cup dry white wine
  • 1 handful walnuts, hand crushed
  • 2 cups orecchiette
  • 1/2 head radicchio, thinly sliced
  • Kosher salt and freshly ground black pepper
  • Freshly grated Parmesan cheese, for seasoning

Directions

Heat a pan over medium-high heat. Add the olive oil. Once hot, add the onion and the sausages and using a wooden spoon, break up the sausages into small pieces as you brown them. Add the mint and bay leaves and continue to cook. 

Once the sausage is golden brown, add the wine to the pan, and stir away, let the alcohol evaporate, then lower the flame and season with salt and pepper. Add the walnuts and let the sauce slowly simmer for about 5 to 10 minutes. 

Cook the pasta in a large pot of salted boiling water according to package directions for al dente. 

When ready to serve, add the radicchio to the sauce, and stir well. 

Add the cooked pasta and toss. Add some grated Parmesan, to taste. Serve immediately. Buon Appetito!

Cook's Note

You want to wait until the last minute to make sure that it stays crunchy, as opposed to wilted and cooked down.

Categories:

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