Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Radicchio and Sausage: A Hearty Sicilian Classic
Discover this creamy, flavour-packed pasta with radicchio and fennel sausage – the perfect cosy dish for chilly winter evenings.
📖 What is it
Discover this creamy, flavour-packed pasta with radicchio and fennel sausage – the perfect cosy dish for chilly winter evenings.
🛒 Ingredients
- ✓ 300g short or long pasta, your choice
- ✓ 250g Sicilian wild fennel sausage
- ✓ 250g red radicchio
- ✓ 2 golden onions
- ✓ half a glass of red wine
- ✓ 100g Sicilian Pecorino cheese, grated
- ✓ extra virgin olive oil, as needed
- ✓ salt and freshly ground black pepper, to taste
📊 Nutritional Information
Dive into the rich aromas of Sicily with a dish that marries the slightly bitter bite of radicchio with the savoury warmth of wild fennel sausage. This creamy, comforting pasta is just the ticket to brighten up family nights with a rustic, authentic touch.
👨🍳 Preparation
- 1
Thinly slice the onions and gently soften them in a large pan with a drizzle of extra virgin olive oil.
- 2
Add the sausage, removed from its casing and crumbled, cooking until nicely browned.
- 3
Pour in the red wine and let it bubble away, then stir in the radicchio, finely shredded.
- 4
Simmer over a medium heat until the radicchio softens and the sauce turns slightly creamy, adding a splash of water if it looks too dry.
- 5
Meanwhile, cook the pasta in plenty of salted boiling water until just al dente, reserving a little of the cooking water before draining.
- 6
Toss the pasta into the sauce, stir in the Pecorino, a drizzle of olive oil, and a ladle of the reserved pasta water to bring everything together.
- 7
Give it a quick toss over the heat for a couple of minutes until the sauce clings beautifully to the pasta.
- 8
Serve immediately, topped with a sprinkle of Pecorino and freshly cracked black pepper.
💡 Tips and Variations
- •
For an extra creamy finish, stir in a spoonful of fresh ricotta or a splash of cream when tossing the pasta.
- •
If you’d like a lighter option, swap the sausage for thin slices of speck or smoked pancetta, used sparingly.
- •
Use a non-stick pan to prevent the radicchio from sticking and to keep the flavours pure.
- •
For a vegetarian twist, leave out the sausage and add chopped walnuts with a drizzle of extra virgin olive oil at the end.
- •
Boost the umami by sprinkling some nutritional yeast flakes just before serving.
- •
For a gluten-free version, choose corn or rice pasta without compromising the rich sauce.
- •
The secret to this dish lies in slowly browning the radicchio, which brings out its full character while keeping it tender.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to two days to keep it fresh and flavoursome.
- • Reheat gently in a pan with a splash of olive oil and a little water to restore its creamy texture.
- • If you have any pasta left over, turn it into a tasty pasta frittata – a brilliant way to avoid waste and enjoy a delicious second meal.
🍷 Pairing
This robust dish pairs beautifully with a Sicilian red like Nero d’Avola, whose soft tannins and red fruit notes complement the sausage and radicchio perfectly. Alternatively, a light Frappato or a young Etna Rosso will highlight the rustic charm. If you fancy something from further afield, a classic Tuscan Chianti or an Alto Adige Pinot Noir make excellent companions.
Whipping up this pasta with radicchio and sausage is like bringing a slice of Sicily straight to your table, full of bold flavours and heartfelt tradition. Do give it a go at home – it’s sure to warm your soul and make for a lovely meal to share with family and friends.
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