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
- 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