Tagliatelle with Sausage and Radicchio di Treviso

Tagliatelle with Sausage and Radicchio

A few weeks ago, Monica wrote a terrific post explaining about all the different types of Radicchio  – and what better way to use radicchio than in an awesome pasta recipe. This is a local dish as this type of radicchio is grown in the province of Treviso, which is the area where I live. A  pretty plant, belonging to the chicory family, radicchio turns to a purplish red color during periods of cold. And during this time the radicchio is really at the height of its goodness (best from November to the end of January – beginning of February).

For this recipe, I like to use tagliatelle but fusilli also works well.

Tagliatelle with Sausage and Radicchio di Treviso
Recipe Type: Pasta
Author: Cristina
Serves: 4
  • 2 T. [url href=”http://www.ortensiablu.com/collections/extra-virgin-olive-oil”]olive oil[/url]
  • Half small onion, chopped
  • 300 gr (3/4 lb) uncoated sausage (casings removed)
  • 400 gr (l lb) Radicchio di Treviso, cut into 1 cm (1/2 “) pieces
  • 50 ml (1/4 c) whipping cream
  • 250 g (8 oz) [url href=”http://www.ortensiablu.com/collections/pasta/products/tagliatelle”]Tagliatelle[/url]
  • 4 Tablespoons grated Parmesan cheese
  • 6 pinches salt
  • 1 pinch pepper
  1. Heat the oil in a pan, and sauté the onion a few seconds over low heat.
  2. Add the uncoated sausage, break it up and cook gently until partially cooked.[br][url href=”http://blog.ortensiablu.com/wp-content/uploads/2013/02/IMG_07701.jpg”][img src=”http://blog.ortensiablu.com/wp-content/uploads/2013/02/IMG_07701-300×163.jpg” alt=”” width=”300″ height=”163″ class=”alignnone size-medium wp-image-1504″][/url]
  3. Add the radicchio.
  4. [url href=”http://blog.ortensiablu.com/wp-content/uploads/2013/02/IMG_07711.jpg”][img src=”http://blog.ortensiablu.com/wp-content/uploads/2013/02/IMG_07711-300×229.jpg” alt=”” width=”300″ height=”229″ class=”alignnone size-medium wp-image-1505″][/url]
  5. Add salt and pepper and cook over low heat until radicchio is soft and sausage is cooked through.
  6. Add cream.
  7. [url href=”http://blog.ortensiablu.com/wp-content/uploads/2013/02/IMG_07731.jpg”][img src=”http://blog.ortensiablu.com/wp-content/uploads/2013/02/IMG_07731-300×176.jpg” alt=”” width=”300″ height=”176″ class=”alignnone size-medium wp-image-1507″][/url]
  8. Cook tagliatelle, drain, pour into the pan and sauté gently.
  9. [url href=”http://blog.ortensiablu.com/wp-content/uploads/2013/02/IMG_07751.jpg”][img src=”http://blog.ortensiablu.com/wp-content/uploads/2013/02/IMG_07751-300×164.jpg” alt=”” width=”300″ height=”164″ class=”alignnone size-medium wp-image-1509″][/url]
  10. Adjust salt and cream if necessary.
  11. Put in serving dish and sprinkle with parmesan cheese.



Tagliatelle with Sausage and Radicchio di Treviso — 3 Comments

    • I’m embarassed to say I never tried sausages with radicchio at home but have tasted it many times in local restaurants in the north of Italy.
      Thank you Cristina for your detailed recipe, I appreciate it. I’ll let you know who it works for me.

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