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
1/4 cup dry white wine
Freshly ground black pepper
Parmasan, to garnish
Parsley, to garnish
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.
Shown here in our Small Smoke Bowls.