Cavatelli with Sausage and Radicchio

Total Time:
25 min
5 min
20 min

6 servings

  • Kosher salt
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 4 pork sausages (about 1 pound), casings removed
  • 1/2 white onion, diced
  • Pinch red pepper flakes
  • 1/2 cup white wine
  • 1 pound pasta, such as cavatelli or orecchiette
  • 1/3 cup freshly grated Parmigiano-Reggiano, plus more for topping
  • 1/2 head radicchio, thinly sliced
  • 1/2 cup walnuts, toasted and hand-crushed
Watch how to make this recipe.
  • In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil.

  • In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside.

  • Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat.

  • Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano.

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