Tagliatelle with Sausage and Radicchio di Treviso
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.
- 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
- 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.
Meet Laney Sachs
I’m not just enthusiastic about travel—I live travel, each and every day. From plotting out my clients’ next great escape, to logging airmiles on my own adventures (I always have a suitcase packed and at the ready!), travel drives me in everything I do.
I’ve learned a few things along the way, and I’d love to share them with you. Learn a bit more about my journey to founding my own travel agency—it involves quite a few glasses of Italian wine!
