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.
- Heat the oil in a pan, and sauté the onion a few seconds over low heat.
- Add the uncoated sausage, break it up and cook gently until partially cooked.
- Add the radicchio.
- Add salt and pepper and cook over low heat until radicchio is soft and sausage is cooked through.
- Add cream.
- Cook tagliatelle, drain, pour into the pan and sauté gently.
- Adjust salt and cream if necessary.
- Put in serving dish and sprinkle with parmesan cheese.