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
Serves: 4
  • 2 T. olive oil
  • 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) Tagliatelle
  • 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.
  3. Add the radicchio.
  4. Add salt and pepper and cook over low heat until radicchio is soft and sausage is cooked through.
  5. Add cream.
  6. Cook tagliatelle, drain, pour into the pan and sauté gently.
  7. Adjust salt and cream if necessary.
  8. Put in serving dish and sprinkle with parmesan cheese.


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    • Monica Busatto

      Monica Busatto


      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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