Recipe

Eliche with Sausage and Radicchio

• 2 tbsp. Olive Oil
• 1 Onions, finely chopped
• 7 oz. Pork Italian Sausage, Raw
• 3/4 c. Tomato Sauce
• 6 tbsp. White Wine, Dry
• 11/4 c. Eliche Pasta
• 2 oz. Fresh Radicchio Leaves
• 1/8 tsp. Salt & Black Pepper

• Heat the olive oil in a large, deep pan. Add the finely chopped onion and cook over a low heat, stirring frequently, for about 5 minutes or until softened.
• Snip the end off the sausage skin and squeeze the sausage meat into the pan. With a wooden spoon, stir the sausage meat to mix it with the oil and onion and break it up into small pieces.
• Continue to fry the mixture, increasing the heat if necessary, until the sausage meat is brown all over and looks crumbly. Stir in the tomato sauce, then sprinkle in the wine, with salt and pepper to taste. Simmer over a low heat, stirring occasionally, for 10-12 minutes.
• Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10-12 minutes, fresh about 3 minutes. Just before draining the pasta, add a ladleful or two of the cooking water to the sausage sauce and stir it in well. Taste the sauce to check the seasoning.
• Finely shred the radicchio leaves. Drain the cooked pasta and turn it into the pan of sausage sauce. Add the shredded radicchio and toss well to combine everything thoroughly. Serve immediately.