“Good pork sausage with coarse meat is essential for this recipe’s success,” says Tipo 00’s Andreas Papadakis. At the restaurant, the chefs make their own casarecce; we’ve used dried pasta here. “Make sure the pasta you buy is Italian, ideally from Gragnano,” says Papadakis.
Ingredients
Method
Main
1.Heat a large saucepan over medium-high heat, add olive oil and sausage pieces, and fry, stirring occasionally, until browned (4-5 minutes). Add garlic and sage, stir until fragrant (1-2 minutes), then add wine and boil until almost all evaporated (3-4 minutes). Add stock and radicchio, and cook until radicchio wilts (2-3 minutes). Check the sauce and season to taste if necessary.
2.Cook casarecce in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving a little pasta water, then toss pasta in sauce with parmesan and parsley, adding a little pasta water if needed to thin the sauce. Season to taste and serve in warm bowls topped with grated parmesan.
Drink Suggestion: 2013 Rallo “La Clarissa” Syrah, Sicily. A powerful wine with rich blackberries, and chalky tannins to bring out the fennel flavour. Drink suggestion by Luke Skidmore
Notes
