Sausage and radicchio (Italian chicory) is a popular combination for both pasta and risotto recipes, particularly here in Northern Italy, where most of the country’s radicchio is grown.
This sausage and radicchio pasta recipe has only 3 main ingredients and is super simple to make. It’s also very tasty and full of authentic Italian flavor!
History
This sausage and radicchio farfalle is one of many pasta recipes that include these two main ingredients. Italians also like to make baked pasta, as well as lasagna, with radicchio and sausage. The lasagna version is a dish I want to make soon.
I have a recipe for radicchio lasagna (pasticcio) here on the blog, but without sausage. Although, probably all I would need to do is add sausage meat to the skillet when cooking the radicchio!
Like most sausage and radicchio pasta recipes, this one with farfalle (bow-tie pasta) is pretty simple. Apart from the pasta, sausage and chicory, all you need is some heavy cream and an onion. And, a little parsley to serve. This dish also doesn’t take very long to make. In fact, it doesn’t take much more time than you need to boil the water and cook the pasta!
As you can imagine there are lots of different kinds of sausages in Italy. In fact, every region has its specialties and local types of sausage. Most Italian recipes for sausage and radicchio pasta call for ‘salsiccia’. This usually refers to a simple fresh pork sausage made from a mixture of lean and fatty pork cuts, ground and mixed together with a little salt and wine, usually red.
There are many types of salsiccia which also have spices or herbs such as fennel seed, nutmeg, black pepper, chili pepper (peperoncino) etc. But, for this recipe plain Italian salsiccia is best.
Ingredients
Farfalle Pasta: Also known as bow-tie pasta, farfalle is ideal for this recipe due to its shape, which nicely captures pieces of sausage and radicchio. If farfalle is unavailable, any short pasta like penne or rigatoni will work well.
Radicchio: You can use any of these types of Italian chicory for this sausage and radicchio pasta. I used the one which looks like Belgian endive. Some people find radicchio a little bitter but the taste mellows when you cook it.
Italian Sausage: Choose fresh Italian sausage (salsiccia), which is typically made from a mixture of lean and fatty pork cuts, salt and wine. Sometimes salsiccia sausage includes herbs and spices, but plain Italian salsiccia is best for this recipe.
Heavy Cream: Adds richness and makes the sauce creamy, binding all the ingredients together and softening the radicchio’s bitterness.
White Onion: Adds a subtle sweetness and depth to the sauce. Finely chopped shallots can be used as an alternative.
Extra Virgin Olive Oil: Use high-quality extra virgin olive oil for sautéing.
Fresh Parsley: Provides a burst of color and a fresh, herbal finish to the dish.
Expert Tips
Prepping the Radicchio Leaves: Start by thoroughly washing the radicchio leaves under cold water to remove any dirt. Carefully pat them dry with a clean towel to ensure that any residual water doesn’t cause the radicchio to steam rather than sauté when cooked. Once dried, chop the leaves into small, even strips.
Decasing the Sausage: To prepare the Italian sausage for your pasta, begin by making a lengthwise cut along each sausage with a sharp knife. Carefully peel back the casing and gently push the sausage mince out into a bowl.
Adjusting the Sauce Consistency with Pasta Water: After combining the pasta with the sauce, assess the consistency. If the sauce seems too thick or the pasta isn’t well-coated, gradually stir in some of the reserved pasta cooking water. If the sauce seems too thin, then allow it to simmer while slowly mixing the pasta. The combination of heat and the starch released from the pasta will thicken the sauce.
Step by Step Instructions
1) In a skillet or deep frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it starts to soften. Add the sausage meat to the pan. Cook, stirring frequently, until the sausage is slightly browned.
2) Add the chopped radicchio to the sausage and onion and mix. Also, add salt and pepper to taste. Continue cooking on a low heat until all the radicchio has wilted.
3) Bring a large pot of water to a boil. Add salt once it boils and bring it to a boil again. Cook the pasta al dente according to the package instructions. Reserve a cup of pasta cooking water before draining.
4) Meanwhile, mix in the heavy cream to the sausage and radicchio, then simmer for about 5 minutes.
Note: If the sauce appears dry, stir in some reserved pasta cooking water to adjust consistency.
5) Add the drained pasta to the sauce in the skillet. Toss to combine everything thoroughly and cook together for an additional 2-3 minutes. Adjust the sauce’s consistency with pasta water if needed.
6) Garnish with chopped fresh parsley and serve hot.
Storage and Leftovers
Allow any leftovers to cool to room temperature, then transfer them into an airtight container. Store in the refrigerator for up to three days, ensuring the container is sealed well to maintain freshness.
To reheat the pasta, place it in a microwave-safe container and cover it. Heat for two minutes on a medium setting, then stir the pasta. Continue to heat in 30-60 second intervals, stirring between each, until the pasta is hot throughout.
FAQs
This pasta dish is best enjoyed fresh, but you can prepare the components ahead of time. Cook the sausage and radicchio and prepare the sauce, then refrigerate. When ready to serve, cook the pasta fresh and combine it with the reheated sauce for the best results.
Radicchio is a leafy chicory also called Italian chicory. Although the Romans liked and ate radicchio, modern cultivation started here in Italy in the 15th century! A lot of Italy’s radicchio is grown in Veneto (where I live), as well as Trentino and Friuli Venezia Giulia.
There are different types of Italian radicchio. The most common are ‘radicchio di Chioggia’ which is round and looks like a purple cabbage and ‘radicchio di Treviso’ which looks like Belgian endive. I particularly like the ‘Tardivo’ radicchio, which resembles flowers.
Radicchio is commonly available at well-stocked supermarkets, especially in the produce section alongside other salad greens and specialty vegetables. You can sometimes also find it at local farmers’ markets, depending on your location.
Other pasta recipes you may like:
If you love pasta and sausage have a look at my favorite Italian sausage pasta recipes.
Your feedback means a lot to me!
If you do make this sausage and radicchio pasta recipe, I’d love to hear how it turns out. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Buon Appetito!
Sausage and Radicchio Pasta Recipe from Northern Italy.
This 3 ingredient Northern Italian recipe for sausage and radicchio pasta is simple enough for weeknights but special enough to serve to guests!
Ingredients
- 14 oz farfalle pasta or other short pasta
- 1-2 heads radicchio leaves separated and washed
- 7 oz Italian sausage 2-3 sausages
- 1 white onion (or 2 shallots) peeled and finely chopped
- 7 fl oz heavy cream Italian panna di cucina
- 2-3 tablespoon extra virgin olive oil.
- 1 handful fresh parsley chopped (optional)
- salt for pasta and to taste
- freshly ground black pepper. to taste
Instructions
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In a skillet or deep frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it starts to soften. Add the sausage meat to the pan. Cook, stirring frequently, until the sausage is slightly browned.
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Add the chopped radicchio to the sausage and onion and mix. Also, add salt and pepper to taste. Continue cooking on a low heat until all the radicchio has wilted.
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Bring a large pot of water to a boil. Add salt once it boils and bring it to a boil again. Cook the pasta al dente according to the package instructions. Reserve a cup of pasta cooking water before draining.
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Meanwhile, mix in the heavy cream to the sausage and radicchio, then simmer for about 5 minutes. If the sauce appears dry, stir in some reserved pasta cooking water to adjust consistency.
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Add the drained pasta to the sauce in the skillet. Toss to combine everything thoroughly and cook together for an additional 2-3 minutes. Adjust the sauce’s consistency with pasta water if needed.
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Garnish with chopped fresh parsley and serve hot.
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Notes
Pasta: Other short pasta types that work well in this recipe include penne and rigatoni.
Nutrition
Calories: 804kcalCarbohydrates: 82gProtein: 23gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 95mgSodium: 402mgPotassium: 654mgFiber: 4gSugar: 6gVitamin A: 843IUVitamin C: 10mgCalcium: 84mgIron: 3mg
Pin for Later:
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?
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