400 mldried casarecce (see note) 90 mlextra-virgin olive oil1Spanish onion, thinly sliced2garlic cloves, finely chopped1 tspdried chilli flakes4 thickpork and fennel sausages, skins removed150 mlred wine200 gmcanned tomatoes, coarsely chopped½radicchio, thinly sliced¼ cup (loosely packed)oregano, plus extra leaves to serve2 tbspaged red wine vinegar, or to taste100 gmfirm ricotta, coarsely crumbledTo serve:finely grated parmesan
Cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain (reserve 40ml pasta water) and return pasta to pan.
Meanwhile, heat oil in a large frying pan over medium-high heat, add onion, garlic and chilli and stir occasionally until tender (4-5 minutes). Add sausage meat, breaking into pieces with a wooden spoon, and stir occasionally until browned (3-4 minutes). Add wine, simmer until reduced by two-thirds (2-3 minutes), add tomato and simmer until reduced by half (2-3 minutes). Add to pasta with radicchio, oregano, vinegar and reserved pasta water. Stir to wilt radicchio, season generously to taste and stir in ricotta. Scatter with extra oregano and serve hot with grated parmesan.
Note If casarecce is not available, substitute strozzapreti.