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Spaghetti with Radicchio Sauce and Salsiccia

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5 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 2 Servings Spaghetti or other pasta of your choice
  • 1 tbsp Salt
  • 1 Pc. Onion, small
  • 1 Pc. Clove of garlic
  • 1 handful Pine nuts
  • 2 tbsp Cold pressed olive oil
  • 2 tbsp 2 salsiccia or 3 coarse veal sausages
  • 0,5 tsp Spiced fennel (for veal sausages)
  • Black pepper from the mill
  • 1 head Radicchio about 200g
  • 150 ml Dry red wine
  • Chilli from the mill
  • 1 handful Freshly grated Parmesan
  • Chopped parsley

Instructions
 

  • Peel and finely dice the onion and garlic. Wash the radicchio and shake dry. Halve and cut out the stalk. Cut the beautiful parts of it into small pieces. Divide the rest of the head again and cut into strips.
  • In the original, the recipe is with the Italian salsiccia, a fennel-spiced coarse sausage. Since we don't have them, I helped myself with coarse veal sausages and spiced fennel. As a result, you could hardly taste any difference, in any case the slight note of fennel was included. Lightly press the fennel in a mortar and lightly toast it together with the pine nuts in a fat-free pan until they begin to smell. Then take it out.
  • Squeeze the sausages out of the intestine and tear them gently. Now heat the oil in a pan and sauté the onion and garlic. Add the sausage meat and fry until it is crumbly. Salt and pepper well. Now the radicchio is added and some red wine is poured on. The pine nuts and fennel are also added.
  • Without the lid, let the whole thing simmer gently. Whenever the liquid has boiled away. add some wine again. At the same time, the spaghetti is cooked al dente in plenty of salted water. When the radicchio is soft, add the spaghetti. Now add the handful of freshly grated Parmesan and the parsley. Fold everything in well. If the sauce seems too dry, add some cooking water from the pasta.
  • Now put everything on a deep plate and sprinkle generously with Parmesan again and pour a thread of olive oil over it. You should also enjoy a dry Italian red.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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