"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.
- 100 ml extra-virgin olive oil
- 4 Italian-style thick pork and fennel sausages, skins removed, and broken into bite-sized pieces
- 2 tbsp finely chopped garlic (about 6 cloves)
- 1 tsp finely chopped sage
- 125 ml dry white wine
- 125 ml chicken stock (½ cup)
- 1 large head of radicchio, quartered, washed and thickly sliced
- 500 gm dried casarecce
- 50 gm parmesan, finely grated
- 2 tbsp finely chopped flat-leaf parsley
- Grated parmesan, to serve
- 1Heat 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.
- 2Cook 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