Tagliatelle with sausage and radicchio

Yield: 4 servings

Measure Ingredient
1 \N Recipe basic fresh egg pasta dough; see * note
2 tablespoons Salt
1 pounds Sweet fennel sausage; removed from casing
\N \N And broken into pea-size pieces
½ medium Red onion; thinly sliced
1 cup Dry white wine
4 ounces Sweet butter
2 \N Radicchio heads; core removed,
\N \N Cut into 1/2\" ribbons
4 ounces Asiago cheese; grated
\N \N (very young cheese if possible)
8 drops Balsamic vinegar

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch skillet heat the crumbled sausage over medium heat to render the fat. Cook the meat 8 to 10 minutes. Drain fat from pan and return to heat. Add onion and sauté with sausage for 1 minute. Add the white wine and butter. Bring to boil. Remove from heat and let stand.

Roll out the Basic Fresh Egg Pasta dough, cut into ribbons on largest setting (about ⅜-inch). Drop pasta into boiling water and cook 1 to 2 minutes until al dente. Drain in colander over sink.

Pour hot pasta into pan with sausage mixture. Add radicchio and cook over medium heat 1 minute, just to wilt the radicchio. Do not overcook the radicchio or it will darken in color. Add grated cheese, stir to mix and divide evenly onto 4 warm dinner plates. Put 2 drops of balsamic vinegar on each serving. Serve immediately.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601)

Per serving: 150 Calories (kcal); 8g Total Fat; (64% calories from fat); 7g Protein; 3g Carbohydrate; 25mg Cholesterol; 3547mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

Converted by MM_Buster v2.0n.

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