FROM OUR KITCHEN
"Radicchio is a true gift, and balances so wonderfully well with the pork sausage in this pasta. A perfect weeknight meal full of lovely flavours - the wine, garlic and fennel bring the freshness while the pork and ricotta bring a moorish richness. Make sure to give it all a heavy showering of parmesan and freshly cracked black pepper to finish."
INGREDIENTS
400g dried casarecci or strozzapreti, cooked to packet instructions
2 cloves garlic, chopped
3 tbsp olive oil
4 pork sausages
1 tbsp fennel seeds
1 head of radicchio
250g ricotta
1/4 cup dry white wine
Sea salt
Freshly ground black pepper
Parmesan, to garnish
Parsley, to garnish
METHOD
Bring your pasta water to a boil, making sure it’s nicely salted.
Heat a heavy-bottomed cast iron pan on medium heat and add in olive oil with the chopped garlic. Sauté for a few minutes, making sure to soften the garlic but not brown it.
Remove meat from sausage casing and add it to the pan, along with the fennel seeds. Use a wooden spoon to break up the meat, cooking for a few minutes until it’s nicely browned.
Meanwhile, drop in your pasta and cook to packet instructions, until al dente.
Add in white wine to the pork sausage to deglaze the pan, along with the radicchio. Season with salt and cook for a few minutes, letting flavours to meld and the radicchio to soften.
Add pasta to pan followed by 1/4 cup pasta water. Stir few a few minutes, adding in a splash more pasta water if it appears dry, before removing from heat. Give each bowl a good showering of parmesan and freshly cracked black pepper before serving with chopped fresh parsley.
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