Name: Sausage, radicchio and ricotta casarecce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 ml dried casarecce (see note); 90 ml extra-virgin olive oil; 1 Spanish onion, thinly sliced; 2 garlic cloves, finely chopped; 1 tsp dried chilli flakes; 4 thick pork and fennel sausages, skins removed; 150 ml red wine; 200 gm canned tomatoes, coarsely chopped; ½ radicchio, thinly sliced; ¼ cup oregano, plus extra leaves to serve (loosely packed); 2 tbsp aged red wine vinegar, or to taste; 100 gm firm ricotta, coarsely crumbled; To serve: finely grated parmesan

Sausage, radicchio and ricotta casarecce

Australian Gourmet Traveller recipe for Sausage, radicchio and ricotta casarecce

Serves 4

Cook

30M

Ingredients

400 ml dried casarecce (see note)

90 ml extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, finely chopped

1 tsp dried chilli flakes

4 thick pork and fennel sausages, skins removed

150 ml red wine

200 gm canned tomatoes, coarsely chopped

½ radicchio, thinly sliced

¼ cup oregano, plus extra leaves to serve (loosely packed)

2 tbsp aged red wine vinegar, or to taste

100 gm firm ricotta, coarsely crumbled

To serve: finely grated parmesan

Method

Main

1.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.

2.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.